Dehydrated truffle, Tuber Aestivum Vitt. powder - Origin of truffles: Italy

Je cuisine à la Truffe

truffe-deshydratée-je-cuisine-a-la-truffe-2019
truffe-scorzone-je-cuisine-a-la-truffe
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Simply sprinkled on a plate of pasta, fried or scrambled eggs, used as a sauce base to flavor cream sauces, brown sauces, meat marinade and stuffing ... It will delight you and delight your taste buds. Find out more

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Description

Dehydrated truffle, Tuber Aestivum Vitt. powder - Origin of truffles: Italy

Packaging: 10 g
Appearance: powder Screw cap closure, corked with wax Comes in a burlap pouch.
Use: as a condiment (according to taste, between 1 and 2 g per person).
To be used, preferably, at the end of cooking

Simply sprinkled on a plate of pasta, fried or scrambled eggs, used as a sauce base to flavor cream sauces, brown sauces, meat marinade and stuffing ... It will delight you and enthuse your taste buds.
The white summer truffle, Tuber aestivum, also known as the Saint John's truffle, is cultivated in many regions of Italy and especially in Tuscany, Umbria, Marche, Abruzzo where it is more commonly called "scorzone" The truffle goes perfectly with dishes, such as potatoes, eggs, pasta, white meats ... which enhance it.
Packaged in a glass test tube with a screw cap, our dehydrated truffle powder does not go rancid.
It can be kept for a long time without losing its typical aroma, unlike oils flavored with truffles (The powerful aroma of certain truffle oils is often produced chemically ..).

Our Recipe ideas:
Recipe for pasta with truffles ...
For 4 people, pour 60 to 80 cl of crème fraîche, if possible not lightened, into a container.
Add 1 to 2 grams per person of dehydrated truffle, mix everything and let your preparation infuse outside for 1 hour.
Cook the pasta to taste.
Pour the preparation over the pasta, mix and serve.
Do not forget to sprinkle the dish with Parmesan Reggiano. That's all ....
Bon appétit !!

Tomato Mozzarella with Truffles Recipe
- Tomatoes (if possible, beef heart)
- Fresh BUFFALA mozzarella
- 50cl of heavy cream, if possible not lightened
- Olive oil, salt, pepper

Pour the 50cl of heavy cream (for 4 people) in a container.
Add 1 to 2 grams per person of dehydrated truffle, mix everything and let your preparation infuse in the refrigerator for 1 hour.
Then, in a dish, arrange the slices of tomatoes, a tablespoon of heavy cream with truffle and a nice slice of fresh BUFFALA mozzarella.
Salt, pepper to your taste and sprinkle with a drizzle of olive oil more or less embarrassing depending on your propensity to sauce ...;).
Enjoy chilled, accompanied by a fruity white wine.

 

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