You have no items in your shopping cart.
NET WT 6 g / 0.21 oz
EAN CODE: 8056324990321
COLOR: Black in the colour with wrinkled and thick skin.
INGREDIENTS: Sliced summer truffle ( Tuber aestivum Vitt. )
USEFULL INFORMATIONS: Ready to use on its own or integrated with fresh truffles or other sauces and cream made of truffle. Avoid overheating lest the truffle aroma will fade. Rehydrate dried summer truffles in warm water for 20 minutes. Strain and use the rehydration fluid too. Use a condiment for first pasta courses: pasta and rice; meats, fish, eggs, warm crostini and stuffings for meats and pasta courses.
TASTE: Delicate flavor, salted typical of the summer truffle ( Tuber aestivum Vitt. )
PRESERVATION: 18 Months. Store at room temperature, far from direct heat and sun light sources.
AVERAGE NUTRITIONAL VALUES PER 100 g: Energy 1286 Kj 312 Kcal / Fat 11,30 g (of wich satured 0 g ) / Carbohydrate 1,03 g ( of wich sugar 1,03 g ) / Protein 27,16 g / Fiber 48,56 g / salt 0 g
| Truffle type | Summer Truffle ( Tuber aestivum Vitt. ) |
|---|---|
| Preservation | dry |
| Net weight | 6 gr |
| Suggested servings | as needed |
| Product type | Sliced truffle |
| Pack | cardboard |
Ingredients for 4 people:
- 500g of fresh half-moon ravioli
- 45g of Bernardini Tartufi truffle butter
- Slices of dried truffle Bernardini Tartufi
- 1 clove of garlic
- 1 small shallot
- 30g of porcini mushrooms
- 1 tablespoon of extra virgin olive oil
- 200ml of cream
- 30g of parmigiano Reggiano
- salt to taste
- pepper to taste
- 1 bunch of parsley
Preparation:
- If the mushrooms are fresh, boil them in hot water with a clove of garlic until they become soft, otherwise rehydrate them in lukewarm water with a clove of garlic.
- Drain and squeeze them, letting them drain in a colander, set aside the boiling/cooking water after straining it.
- Finely chop the shallot and cook it in a pan with oil until it becomes soft.
- Add the chopped mushrooms and sauté them over high heat, then lower the flame and let them cook for about 10 minutes. Season with salt and pepper.
- Meanwhile, rehydrate the slices of summer truffle in 100ml of lukewarm water for 20 minutes.Cook the half-moon ravioli al dente in plenty of salted boiling water.
- Pour the slices of truffle with their rehydration water into the pan with shallots and mushrooms.
- Add the half-moon ravioli with a ladle of cooking water and the butter.
- Mix everything with the cream and Parmigiano Reggiano.
- Season with salt and pepper and sprinkle with chopped parsley.
Based on your selection, you may be interested in the following items:
