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NET WT: 80g/ 2,82 oz
EAN CODE: 8056324991311
COLOR: Yellow
INGREDIENTS: Salt, natural flavor, tumeric 16%, summer truffle ( tuber aestivum vitt. ) and related group 0.5% (corresponding to the 2% of fresh truffle), flavor.
USEFULL INFORMATIONS: Ready to use seasoning for making dishes base of legumes (excellent for preparing chickpeabals or humus), meats, fish. Salt the dishes only if necessary.
RECOMMENDED QUANTITY: To your liking
TASTE: The typical tumeric taste combined with truffle gives this product an extraordinary harmony.
PRESERVATION: 36 Months room temperature. Store in a cool and dry place, away from heat and direct sunlight.
AVERAGE NUTRITIONAL VALUES PER 100 ml: Energy Kj 196,5 / Kcal 46.8 Fat 0.5 g ( of wich satured 0.3 g ) Carbohydrate 7.1 g ( of wich sugar 0,5 g ) Protein 1.6 g Salt 40.4 g
| Truffle type | Summer Truffle ( Tuber aestivum Vitt. ) |
|---|---|
| Preservation | No |
| Net weight | 80 gr |
| Suggested servings | as needed |
| Product type | Truffle spices |
| Pack | jar |
Ingredients:
-Chicken breast (sliced 600 g)
-2 tablespoons olive oil
-2 teaspoons turmeric and truffle by Bernardini Tartufi
-Lemon juice
-Grated lemon peel
-3 cloves of garlic, minced
-Salt and pepper to taste
-Chopped fresh parsley for garnish
Procedure:
- In a large bowl, mix together the olive oil, Bernardini Tartufi turmeric, lemon juice, grated lemon zest, minced garlic, salt and pepper.
- Add the chicken breasts to the marinade and make sure they are completely coated. Cover the bowl and leave to marinate in the fridge for at least 30 minutes, or even overnight for more flavour.
- Preheat the oven to 200°C and prepare a baking tray with baking paper or greased lightly with olive oil.
- Arrange the marinated chicken breasts on the baking tray, taking care not to overlap them.
- Bake the chicken in the preheated oven and cook for about 25-30 minutes, or until the chicken is golden brown and fully cooked, turning it halfway through cooking.
- Once cooked, remove the chicken from the oven and let it rest for a few minutes. Garnish with freshly chopped parsley and serve hot.
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