White truffle cream
SALSA AL TARTUFO BIANCO.
Costing between US $ 3,000 and $7,000 per kilo, white truffles are one of the world's most expensive foods. The rarest of all truffle varieties, these precious mushrooms cannot be cultivated, and can only be snuffed out by a specially trained truffle dog during an extremely short season. This ready-to-serve cream transforms Marche's finest white truffles and Parmigiano Reggiano into a complex, delicate taste. Spread on sandwiches, bruschetta or fresh pasta, or add to cured meats or beef fillets.
Mushroom, butter, cream, nuts, vegetable soup, "Parmigiano Reggiano" cheese, extra virgin olive oil, white truffle juice, white truffle, bianchetto truffle, flour type "00", white truffle essence, salt
To enhance the flavour, warm in a pan with broth, extra virgin oil or butter. Once opened, covered the exposed surface with extra virgin oil, and store in the refrigerator. The cream should be used within 20 days. Visit our recipe blog and follow us on social media to get the week's latest recipes using Italy's unique ingredients.
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