|Truffles are extremely delicate, both in terms of storage and cleanliness. Indeed, outside their natural environment, white truffles have a short shelf-life of 5-6 days, whereas black truffles can last for up to 10 days.
The best way to conserve the characteristics of truffles is to wrap them in absorbent paper (which is then changed daily) or a clean cloth. This should then be placed in an air-tight container and stored in the least cold area of the fridge. If you are planning to make a frittata flavoured with truffles, simply place eggs in the same container as the truffles; the eggs will capture the aroma due to their porous shells.
TRUFFLES IN OIL OR BUTTER
Another option for longer-term conservation of truffles is to cook them in oil in order to make a sauce, which, in the fridge, provides stable conditions for up to a month. Alternatively you can dice black truffles, or slice white truffles, then mix with soft butter and a little salt; store this in the fridge, and you have wonderful truffle butter with which to garnish any dish. Again in this case, the truffles can be kept for a month or so.
Among the methods of conservation, some recommend freezing truffles. In our experience, this may be a good approach for black truffles that have a strong aroma; however, it should absolutely be avoided for white truffles, as they can lose their fragrance, which in our opinion is criminal.
With regards to cleaning truffles, lightly brush the surface with a toothbrush in order to get rid of excess earth. Both black and white truffles should be cleaned just before eating, using a toothbrush, but never with water! This is because fungi are hygroscopic and absorb water very efficiently.