Porcini mushrooms and truffle cream 180 gr

Name: Porcini mushrooms and truffle cream 180 gr
SKU: 23514
Availability: InStock

Truffle creams and sauces

Porcini mushrooms ( Boletus edulis ) and summer truffle ( Tuber aestivum Vitt. ).

Availability: Available

12.06 €

SKU:

23514

Product specifications

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Description

NET WT 500g/ 6,34 oz

EAN CODE: 8056324990550

COLOR: Light in the colour fine cream.

INGREDIENTS: Porcini mushrooms (Boletus edulis and related group ) 32%, sunfloweroil, water, summer truffle ( Tuber aestivum Vitt. ) 5%, salt, flavour.

USEFULL INFORMATIONS: Ready to use. Add either plain butter or chicken stock, or extra vergin olive oil to your liking. Avoid overheating lest the truffle aroma will fade. Use a condiment for first pasta courses: pasta and rice, polenta ( yellow flour ), meats, warm corstini and vol-au-vent.

TASTE: Tipical porcino mushrooms taste enriched by the summer truffle.

PRESERVATION: 36 Months room temperature. Store at room temperature far from direct light and heat sources. Once opened keep in the fridge at temperature 0/+4 C° and use within few days.

AVERAGE NUTRITIONAL VALUES PER 100 g: Energy 1236 Kj 300 Kcal / Fat 32 g (of wich satured 4 g ) / Carbohydrate 0 g (of wich sugar 0 g ) / Protein 2 g / Fiber 1 g / salt 1 g

Additional Information

Recipes

Truffle fillet

A refined second course with a delicious taste: beef fillet garnished with our porcini mushrooms and white truffle cream is the ideal to a light and flavor dinner. Let’s discover all the steps together.

INGREDIENTS:

1 spoon of clarified butter
3 beef fillets
Salt q.b.
3 spoons of porcini mushrooms and white truffle cream
2 spoons of vegetable broth

PREPARATION:

The highlights to prepare this truffle fillet, from the delicious taste are the following: pour 3 spoons of clarified butter into the pan. Then, add 3 beef fillets about 2 cm high. Season with a pinch of salt.
Blanch the meat quickly and make sure it is cooked on both sides. Leave in the pan for a few minutes. Once cooked, transfer the fillets on a tray lined with non-stick paper. Bake for 5/7 minutes – 200°. Switch to the second preparation of the truffle fillet: pour into a bowl 3 spoons of porcini mushrooms and white truffle cream Bernardini Tartufi.
Combine the truffle cream with 2 spoons of hot vegetable broth. Mix the dough until you get a nice thick creamy sauce. Create a base of cream on the serving plate, where place the beef fillet. Enrich with other porcini mushrooms and white truffle cream. Dinner is ready!

Find out more

Purple potato gnocchi with porcini mushroom and truffle cream

The purple potato gnocchi with porcini mushroom and truffle cream are a very simple dish, tasty and quick to prepare. Ideal for important occasions able to impress your guests. The cream with porcini mushrooms and truffles and the summer truffle slices go perfectly with this dish!

Ingredients for 4 people:

-600 grams of handmade purple potato dumplings
-45 grams of cream with porcini mushrooms and truffles of Bernardini Tartufi
–summer truffle slices by Bernardini Tartufi
-1 tablespoon of white truffle oil from Bernardini Tartufi
-salt and pepper q.b
-a know of butter
-Grana Padano cheese

Procedure:

Pour and cook the purple potato dumplings in plenty of salted and boiling water.
Once they surface, drain the gnocchi and pour into a pan.
Add the cream to the porcini mushrooms and truffle and stir together with a little cooking water, Grana Padano cheese and a knob of butter.
Transfer the gnocchi with the sauce to a serving dish and garnish with thin slices of truffle or a drizzle of oil flavored with truffle.
Serve hot and enjoy this delicious combination of potato dumplings with a rich sauce with porcini mushrooms and truffles! Enjoy your meal!