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NET WT: 90g/ 3.17 oz
EAN CODE: 8056324991182
COLOR: Dark in the colour, truffle grains of various sizes.
INGREDIENTS: Summer truffle ( Tuber aestivum Vitt. ) 50%, sunflower oil, salt, flavor.
USEFULL INFORMATIONS: Ready to use. Avoid overheating lest the truffle aroma will fade. Use a condiment for first pasta courses: pasta and rice; meats, eggs and warm crostini.
RECOMMENDED QUANTITY: 1 tbsp. per person.
TASTE: Delicate and balanced flavor, typical of summer truffle.
PRESERVATION: 48 Months room temperature. Store at room temperature far from direct light and heat sources
AVERAGE NUTRITIONAL VALUES PER 100 g: Energy 1233 Kj 300 Kcal / Fat 30.59 g (of wich satured 3.81 g ) / Carbohydrate 0,12 g ( of wich sugar 0,12 g ) Protein 3.15 g / Fiber 5.69 g / salt 0.69 g
| Truffle type | Summer Truffle ( Tuber aestivum Vitt. ) |
|---|---|
| Preservation | in oil |
| Net weight | 90 gr |
| Suggested servings | 4-6 portions |
| Product type | Minced truffle |
| Pack | jar |
Ingredients:
- 2 eggs
- Cream to taste
- 1 tablespoons of ground summer truffle in oil Bernardini Tartufi
- 2 tablespoons of pecorino romano
- salt to taste
- pepper to taste
Procedure:
- Pour 2 eggs into a bowl and season with a pinch of salt and a sprinkle of pepper.
- Add a tablespoon of cream and a tablespoon of ground summer truffle in oil Bernardini Tartufi. Finally add to the mixture, 2 tablespoons of pecorino romano.
- Whisk all the ingredients with a whisk and set aside.
- Grease a pan with extra virgin olive oil and pour in the mixture of egg and truffle, distributing it evenly over the surface.
- Cover with the lid and cook for a couple of minutes, until it has solidified and has taken on a golden color.
Ingredients for 2 people:
- 200 grams of Carnaroli or Vialone Nano rice
- 1 liter of vegetable broth (prepared with potatoes, carrots, onion, celery or alternatively with vegetable nut)
- butter
- 1/2 onion
- 1/2 glass of dry white wine
- 1/2 jar of Bernardini Tartufi minced summer black truffle
- Parmigiano Reggiano cheese to taste
Procedure:
- First prepare the broth. If you are in a hurry a vegetable cube is fine, but if you have time we recommend a broth made on the spot.
- Once the broth is ready, start preparing the soffritto. Melt the butter in a pan and add the finely chopped onion. Once it's softened, add the rice and toast for a few minutes. Now blend with the white wine and, when you no longer smell the alcohol, add the broth little by little.
- Combine the minced summer truffle. Incorporate about half of the jar into the rice, which continues to cook in the pot, and proceed until the rice is cooked, continuing to add vegetable broth as needed.
- When the rice is ready, remove the pot from the heat and begin the mantecatura. Add Parmigiano to taste, a bit of butter, and a grating of pepper. Mix until the various ingredients are well combined.
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