You have no items in your shopping cart.
NET WT 90g/ 3.17 oz
EAN CODE: 8056324990161
COLOR: Dark in the colour, truffle slices 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.
TASTE: Delicate and balanced flavor, typical of summer truffle.
PRESERVATION: 30 Months room temperature. Store at room temperature far from direct light and heat sources.
AVERAGE NUTRITIONAL VALUES PER 100 g: Energy Kj 1233 / Kcal 300 / Fat 30,59 g 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 | Sliced truffle |
| Pack | jar |
Ingredients for two people:
- 200 g beef (Fassona)
- Some sliced summer truffle from Bernardini Tartufi
- 1 clove of garlic
- 1 anchovy
- 2 tablespoons extra virgin olive oil
- Some salt, pepper, and lemon
Procedure:
1. Slice the beef first into thin slices, then into thin strips, and finally into very small cubes, finishing by chopping with a knife.
2. Heat the olive oil in a saucepan with the garlic clove and anchovy. Do not fry, just heat lightly to release the flavors. Cool and strain the oil.
3. Place the beef in a bowl and season it with salt, pepper, lemon, and the strained oil. Mix well and plate.
4. Drizzle with a little raw olive oil, sprinkle with some salt, and add the slices of summer truffle from Bernardini.
And the truffle tartare are ready!
Ingredients for 4 people:
- Slices of summer truffle Bernardini Tartufi
- 1,5 lt. of meat broth
- 2 eggs and 1 yolk
- 150 g. of grated Parmesan cheese
- salt
Procedure:
1. Beat the eggs in a dish with the parmesan cheese until a thick and soft cream.
2. Salt and pour the mixture into the boiling broth and shake with a whisk to prevent it from sticking.
3.Remove from heat at the first boil and serve sprinkled with slices of Bernardini Tartufi summer truffle.
Ingredients for 4 persons
- 400 g bucatini
- 1/2 untreated lemons
- 350 g fresh cream
- slices of summer truffle in Bernardini Tartufi oil to taste
- fresh parsley to taste
- pepper to taste
- parmesan cheese to taste
Preparation:
1. Bring the water to the boil for the pasta.
2. In a non-stick pan, put the cream in a bain-marie and deglaze with a little lemon juice. Grate in some finely chopped lemon peel and a little pepper.
3. Cook the pasta and, once cooked, mix it with the sauce.
4. Serve and add a few slices of summer truffle in Bernardini Tartufi oil and parsley.
5. Sprinkle the bucatini with Parmesan cheese
Based on your selection, you may be interested in the following items:
