Cut your favorite cheese into slices, and place the leftover truffles over it, and wrap tightly in aluminum foil and place in the fridge for about three days. The cheese will soak up all of the essence of truffles, and will make for a decadent fromage.
With the leftover juice or oil from the truffles:
- use as a base for soup
- season a salad
- sauté some vegetables
- use the oil for scrambled eggs
- Use leftover truffle slices or shards to artfully garnish your dishes to create a sublime edible décor.
- Or, place them in olive oil and store in the refrigerator, for instant truffle oil (you can also do this with vinegar or butter).
- Should you be so lucky as to have truffles AND foie gras, place the chunks or slices in the center of the pate, for double-whammy of decadence and flavor.
- Store leftovers (or even whole truffles) with eggs for a few days, you’ll be amazed at how quickly they absorb that heady chocolaty flavor that only truffles have.
- Prepare a butter-and-cheese based sauce (for white truffles), or a light olive oil-based one for black truffles, and freeze to use whenever you want.