NET CONTENTS: 250 ml / 1,69 fl. oz.
EAN CODE: 8056324990437
COLOR: Color yellow to green, typical of the extra virgin olive oil.
INGREDIENTS: Extra virgin olive oil, bianchetto truffle ( Tuber borchii Vitt. ) 0.5%, flavour.
USEFULL INFORMATIONS: Ready to use either on its own or for adding to fresh truffles and other sauces. Use preferably cold. As a condiment for fillet of beef “carpaccio”, mayonnaise, first (pasta) courses, risotto, boiled vegetables, boiled fish and fish hors d’oeuvres
TASTE: Delicate flavoure, enriched by the noble white truffle taste.
PRESERVATION: 18 Months room temperature. Store at room temperature far from direct light and heat sources.
AVERAGE NUTRITIONAL VALUES PER 100 ML: Energy 3404 Kj 828 Kcal, Fat 92 g (of which saturated 14 g), (of which monounsaturated 69 g ), (of which polyunsaturated 9 g ), Carbohydrate 0 g (of which sugars 0 g), Protein 0 g, Fiber 0 g, Salt 0 g, Cholesterol 0 mg
Truffle type | Bianchetto Truffle ( Tuber borchii Vitt. ) |
---|---|
Preservation | No |
Net weight | 250 ml |
Suggested servings | > 6 portions |
Product type | Truffled Extra virgin olive oil |
Pack | can |
Ingredients:
- 100 g corn kernels
- 2 tablespoons Bernardini Tartufi white truffle oil
- 1 tablespoon of seed oil
- to taste salt
Procedure:
Heat the Bernardini Tartufi white truffle oil in a non-stick pan.
Place a spoonful of vegetable oil in a large pan on the heat and add the corn kernels.
Close the lid and pop the kernels by shaking the pot often to prevent the popcorn from sticking and burning.
As soon as the popcorn is ready, add the truffle oil and a pinch of salt, mixing well.
Ingredients for two people:
- 140 g Carnaroli rice
- 1/2 Onion
- 1 clove of garlic
- 2 tablespoons of extra virgin olive oil
- 50 g Dried porcini mushrooms
- Bernardini Tartufi white truffle oil
- 1/2 glass of white wine
- 1 l vegetable broth
- fresh thyme to taste
- 50 g grated Parmigiano Reggiano
- to taste salt
- 1 pinch Pepper
Procedure:
First, soak the dried porcini mushrooms in a cup of warm water and let them soak for about 1 hour, then drain them.
Once the soaking time for the mushrooms has passed, take a large pan and briefly sauté the onion with a spoonful of oil, then add the whole garlic
Now add the porcini mushrooms and sauté them for a few minutes.
At this point, add the rice, toast it, and then pour in the white wine. Cook over high heat until all the alcohol in the wine has evaporated.
Next, pour a couple of ladles of boiling vegetable broth, add salt, and mix. Continue cooking, gradually adding, when needed, a ladle of boiling broth and stirring continuously.
When the rice is cooked, turn off the heat and pour in some grated Parmesan and a pinch of pepper.
Then, add a generous drizzle of Bernardini Tartufi white truffle oil to finish the creaminess.
Let it rest for a minute and then serve hot, garnishing with thyme. Enjoy your meal!