Black Himalayan Truffle Peelings, Noble Handcrafted / 200g

Known as the "black diamonds" of the kitchen, black truffles are the world's most prized mushroom. Noble truffle peelings are a convenient, year-round way to enjoy the pungent intensity of black truffles. Our black truffles have a mild, subtly musky, earthy flavor that enhances many foods. Noble Himalayan peelings are of varying size and are packed in their juice to preserve flavor and freshness. Try them as a dressing for fresh pasta or salads, they can also be used to create rich gourmet sauces.

The Noble Handcrafted line of truffle preserves are crafted in the Mountains of Northern Italy by a fifth generation Italian truffle dynasty committed to harvesting only the most fragrant truffles in the world. We think you will find the Noble brand of truffle preserves to be of the highest integrity.

This is an incredibly versatile product: Fold into Pasta or Risotto. Use the peelings like a finishing condiment. Stir into risotto (mushroom, parmesan, or butternut-based). Toss into tagliatelle or gnocchi with butter, cream, or a light cheese sauce. Finish with black pepper, truffle oil (optional), and Parmigiano. Top Eggs or Fold into Scrambled Eggs/Omelets. Mix into soft scrambled eggs or a French-style omelet. Top poached or fried eggs on toast. Layer into a croque madame or eggs Benedict for a luxe twist. Add to Mashed Potatoes or Polenta. Stir truffle peelings into creamy mashed potatoes, polenta, or even grits. Use the preserving oil or juice for extra flavor. Use as a Garnish on Proteins. Spoon a bit over seared steak, roast chicken, duck breast, or pork loin. Layer into Grilled Cheese or Mac and Cheese. Mix with cheese before baking or melting, works great with Gruyère, Fontina, or aged cheddar. Enhance Dressings or Compound Butter. Blend into softened butter with a pinch of salt — spread on steak, toast, or veggies. Add finely chopped peelings to vinaigrettes for earthy depth. Finish Flatbreads or Pizza. Add truffle peelings after baking to avoid overpowering heat. Pair with mushrooms, prosciutto, or fontina.