Truffle Sauce

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BRUSCHETTE - CROSTINI: Toast slices of bread or bread. Heat the sauce in a saucepan with extra virgin olive oil and a clove of garlic keeping the heat on low heat so that the sauce does not fry.

Spread the hot sauce over the toasted bread and serve.

 

OMELETTE : Shell and place the eggs in a bowl.

Add a few teaspoons of truffle sauce depending on the amount of eggs used

(about 1 teaspoon per 2 eggs) and whisk the ingredients with a whisk or fork. Add salt to taste.

Pour the mixture into a non-stick pan and cook over low heat.

 

PASTA - RICE: Bring the water to the boil and cook the pasta or rice.

Heat the sauce in a saucepan with extra virgin olive oil and a clove of garlic (or, alternatively, with some cream) keeping the heat on low heat so that the sauce does not fry.

Drain the pasta or rice and use the truffle sauce as a condiment. Parmesan to taste.

 

MEAT: Season and flour the slices of meat.

Heat the truffle sauce in a saucepan adding extra virgin olive oil and a clove of garlic

keeping the heat on low heat so that the sauce does not fry. Spread the hot sauce over the meat and serve.

 

FISH: Spine and season the fish with a drizzle of extra virgin olive oil and a pinch of salt.

When almost cooked, heat the truffle sauce in a saucepan adding extra virgin olive oil and a clove of garlic keeping the heat on low heat. Spread the hot sauce over the fish and serve.

 

PIZZA: Heat a frozen pizza or prepare the dough and let it rise. Season with tomato, extra virgin olive oil, mozzarella and salt, or according to your taste. Bake at 220 ° C for about 20 minutes.

When almost cooked, remove the pizza from the oven and add a few teaspoons of Truffle Sauce

distributing it evenly over the entire surface. Put the pizza back in the oven for a few minutes to cook the sauce.

 

 


White Truffle Sauce

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BRUSCHETTE: Toast slices of bread or bread.

Heat the sauce in a saucepan with a knob of butter, keeping the heat low.

Spread the hot sauce over the toasted bread and serve. 

OMELETTE: Peel and place the eggs in a bowl together with the sauce (about 1 teaspoon of sauce every 2 eggs),

2 teaspoons of milk and a pinch of salt. Whisk the ingredients with a whisk or fork

and pour the mixture into a non-stick pan and cook over low heat.

 

PASTA - EGG PASTA - RICE: Bring the water to the boil and cook the pasta or rice.

Heat the sauce in a saucepan with a knob of butter (or, alternatively, with some cream) keeping the heat on low heat. Drain the pasta or rice and use the White Truffle Sauce as a condiment. Parmesan to taste. 

MEAT: Season and flour the meat slices, then proceed with cooking.

Heat the White Truffle Sauce in a pan with a knob of butter, keeping the stove over low heat.

Spread the hot sauce over the meat and serve.


Truffle honey

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For aperitif lovers, we recommend the extraordinary Acacia Honey with Summer Truffles.

This honey, spread on seasoned and tasty cheeses, or as a finish in a cheese pie,

also satisfies the most demanding palates.