White Truffle sauce 30 gr

Name: White Truffle sauce 30 gr
SKU: 23701
Availability: InStock

Truffle creams and sauces

Condiment made of white truffle ( Tuber magnatum Pico ) and Parmigiano Reggiano cheese.

Availability: Available

7.94 €

SKU:

23701

Product specifications

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Description

NET WT 30g/1.05 oz

EAN CODE: 8056324990604

COLOUR: Light in the colour with notes of white truffle pieces.

INGREDIENTS: Water, butter, wheat flour, cheese “PDO Parmigiano Reggiano”, white truffle ( Tuber magnatum Pico) 2%, bianchetto truffle (Tuber borchii Vitt.) 1%, salt, yeast extract, vegetable protein, vegetables in varying proportions ( carots, onions, celery ) extra vergin olive-oil , spices, natural flavours, flavors. Contains: milk, gluten, celery

USEFULL INFORMATIONS: Ready to use. Add either plain butter or chicken stock and grated Reggiano Parmesan cheese to your liking. Avoid overheating lest the truffle aroma will fade. Use a condiment for first pasta courses: pasta and rice; meats, fish, boiled vegetables, eggs, warm crostini and pizza.

TASTE: Delicate and balanced flavour, and velvety texture. The typical white truffle flavour gives this product an extraordinary harmony.

PRESERVATION: 48 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 752 Kj 182 Kcal/ Fat 16 g (of wich satured 9 g )/ Carbohydrate 6 g (of which sugar 0 g )/ Protein 4 g/ Fiber 0,3 g / salt 0 g/

Additional Information

Recipes

White Truffle Risotto

Withe truffle risotto is a great classic of the Umbria’s culinary tradition, a refined first course: a creamy Parmesan and embellished with white truffle sauce and slices of summer truffle in oil.

INGREDIENTS:

2 spoons of Parmigiano Reggiano for the decoration
1 knob of butter
240 gr of Carnaroli rice
Half glass of white wine
Vegetable broth q.b.
50 gr of Parmigiano Reggiano
25 gr of butter
3 spoons of white truffle sauce Bernardini Tartufi
Sliced summer truffle Bernardini Tartufi q.b.

PREPARATION:

To prepare this white truffle risotto, pour 2 spoons of Parmigiano Reggiano into a non-stick pan. Distribute the cheese to create a circle. Cook for a few minutes, the cheese will melt and create a golden wafer.
Put a knob of butter in a pan and cook over medium heat. Add 240 gr of Carnaroli rice and season with half glass of white wine.
Stir and wet with vegetable broth. Bring to cooking, the vegetable broth will be almost completely absorbed. Remove from heat and pour 50 gr of grated Parmigiano Reggiano. Our truffle risotto will be super creamy!
Combine 250 gr of cold butter cut into cubes. Let’s move on to the highlight. Add 3 spoons of white truffle sauce Bernardini Tartufi. Mix risotto and white truffle sauce.
Put a portion of truffle risotto in the center of the serving dish. Season and garnish with drops of white truffle sauce Bernardini Tartufi and sliced summer truffle Bernardini Tartufi. Final touch, put in the dish the golden wafer of Parmigiano Reggiano.