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NET WT 80g/2.82 oz
EAN CODE: 8056324990666
COLOR: Brown in the colour with medium ground.
INGREDIENTS: Mushrooms champignons 58%, sunflower oil, summer truffles ( Tuber aestivum Vitt. ) 5%, black olives, salt, flavour, aromatic plants, stabilizer: ferrous gluconate.
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, pizza and stuffings for meats and pasta courses.
TASTE: Delicate and balanced taste of summer truffle.
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 664,80 Kj 321,75 Kcal/ Fat 51,85 g (of wich satured 16,10 g ) / Carbohydrate 2,30 g ( of wich sugar 0,75 g ) / Protein 3,75 g/ Fiber 0,80 g/ Fiber 0,80 g/ salt 0,88 g
| Truffle type | Summer Truffle ( Tuber aestivum Vitt. ) |
|---|---|
| Preservation | in oil |
| Net weight | 80 gr |
| Suggested servings | 4-6 portions |
| Product type | Truffle Sauce |
| Pack | jar |
Ingredients:
- 600 g Fresh tortellini
- To taste Tartufata Bernardini Tartufi
- 1 clove of garlic
- Extra virgin olive oil
- To taste Fresh cream
- Grated cheese
Procedure:
Heat some extra virgin olive oil in a pan with a clove of garlic.
As soon as the garlic turns golden, add a jar of Bernardini truffle sauce and heat for 3 minutes.
Add fresh cream to the pan along with the sauce and heat on low flame.
Cook the tortellini. Once they are ready, drain them into the pan and mix everything together, adding some pasta cooking water if needed.
Finally, serve them with grated Parmesan or Grana cheese and enjoy!
Ingredients:
- 1 pre-made puff pastry disc
- 150 g of Toma cheese
- 50 gr of Tartufata Bernardini Tartufi
Procedure:
Cut the puff pastry into small circles.
Fill each circle with diced Toma cheese and Bernardini truffle sauce, then fold it in half.
Bake for 15 minutes at 180 degrees Celsius, and you're done!
Ingredients:
-1 garlic clove, minced
-1 medium shallot, minced
-1 tsp fresh thyme leaves
-1 Tbsp butter + more for greasing the ramekins
-1/2 cup of store-bought truffle sauce Bernardini Tartufi
-4 large eggs
-1-2 Tbsp heavy cream
-kosher salt
-freshly cracked pepper
-1-2 oz gruyere cheese, finely shredded
-crusty baguette, sliced on the bias, and toasted
Preparation:
Preheat the oven to 350°F. In a medium saucepan, bring 6 cups of water to a boil then turn off the burner (this hot water will be for later).
Grease 4 6-oz. ramekins with butter. In a small skillet over medium-high heat, melt 1 Tbsp of butter. Sauté the garlic, shallots, and thyme for about 3 minutes, until the shallots begin to soften. Mix in the truffle sauce and immediately remove from heat.
Spoon the sauce evenly among the 4 ramekins. Hollow out a circle in the middle of the sauce (this will keep the yolk centered). Crack an egg into a separate small bowl, then carefully slide it onto the sauce layer. Repeat with remaining 3 eggs.
Drizzle a little bit of cream around each egg then season with salt and pepper. Add a thin layer of gruyere on top, and place each ramekin into a baking dish. Place the dish into the oven and carefully pour in the hot water until it reaches about 3/4 of the way up the outside of the ramekins.
Bake for 15 minutes. To remove the hot ramekins from the baking dish, use a spatula along with tongs to transfer them to a towel before placing them on plates. Garnish with thyme sprigs and serve immediately with toasted baguette slices.
