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White truffle butter 80 gr, 16,86 €, Bernardini Truffles, Acqualagna Italia
White truffle butter 80 gr, 16,86 €, Bernardini Truffles, Acqualagna Italia video

White truffle butter 80 gr

Condiment made of butter, cheese “ Parmigiano Reggiano PDO “ and sliced white truffle ( Tuber magnatum Pico )

Availability: In stock

€16.86

SKU: 23303

NET WT 80g/2.82 oz

EAN CODE: 8056324990512

COLOR: Cream in the colour with notes of white truffle slices.

INGREDIENTS: butter 88%, cheese “PDO Parmigiano Reggiano”, white truffle (Tuber magnatum Pico) 4%, bianchetto truffle (Tuber borchii Vitt.) 1%, salt, potatoes, flavour. Contains: milk.

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, eggs and warm crostini.

TASTE: Delicate and balanced flavor. The typical white truffle flavor gives this product an extraordinary harmony.

PRESERVATION: 30 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 2864,50 Kj 696,17 Kcal/ Fat 75.20 g (of wich satured 44 g )/ Carbohydrate 1,78 g (of wich sugar 1,07 g )/ Protein 2,80 g/ Fiber 0,15 g/ salt 1,22 g

Truffle type White Truffle ( Tuber magnatum Pico )
Preservation fresh
Net weight 80 gr
Suggested servings 4-6 portions
Product type Truffle butter
Pack jar

Ingredients for two people:

- 250 grams of tagliatelle
- 4 tablespoons burrochef with white truffle Bernardini Tartufi
Slices of  Bernardini Tartufi summer truffle in oil
- Salt to taste

Procedure:

  1. Boil salted water in a large pot. Pour 250 grams of egg noodles.
  2. After a few minutes, drain the pasta al dente. Keep the cooking water! Switch to the preparation of the sauce. In a pan, pour two tablespoons of burrochef with white truffle Bernardini Tartufi. Finally, combine the tagliatelle.
  3. Mix the pasta well to make it taste good. If it seems too dry, wet it with a little cooking water. Further enrich the dressing with two tablespoons of burrochef with white truffle Bernardini Tartufi. 
  4. Sauté in a pan and voila, the butter and truffle noodles are ready! Using ladle and cooking tongs, create a dough nest. Garnish with 2/3 slices of summer truffle in Bernardini Tartufi oil. A real delicacy that will pamper your palate.

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Ingredients:

- 8 eggs
- a jar of butter with white truffle Bernardini 80 gr
- Slices of  Bernardini Tartufi summer truffle in oil
- Salt to taste

Procedure:

  1. Break the eggs in a bowl and add a pinch of salt. Beat with a whisk then let the mixture rest at room temperature.

  2. Lightly heat the truffle butter in a non-stick frying pan and pour in the beaten eggs.
  3. Make the dish stand on one side and then fold the truffle omelette as a roll.
  4. Cook for a few more minutes over low heat.
  5. At this point add the slices of Bernardini Tartufi summer truffle in oil and serve your omelette hot!

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