Winter black truffle cream
From the creativity of the chefs always looking for new flavors and new combinations for the main ingredient, the Winter Black Truffle Cream satisfies any palate. The artichoke, a typically Mediterranean product, lends itself very well to accompany many recipes of Italian tradition.
Winter Black Truffle Cream in olive oil, salt, and flavorings is available in 30 g and 50 g glass jars; Cook the truffle cream by heating it lightly with olive oil or butter and use it as a condiment for most truffle recipes; great price for the prized black truffle.
How to cook the Black Winter Truffle Cream:
Slightly heat the Black Truffle Cream in the pan with extra virgin olive oil or a curl of butter or cream (to be chosen), mix everything and use it as a condiment for hot dishes such as risotto, pasta in general and meat fillets. Do not cook, but slightly heat the cream to avoid losing the taste of the truffle. The recommended amount is about 10-12 grams of truffle cream per person.
How to preserve the Winter Black Truffle Cream:
Before opening the jar can be stored at room temperature; after opening, keep in the fridge, covering the truffle cream with olive oil.
Ingredients: Winter black truffle 89% (Tuber Melanosporum Vitt), sunflower oil, salt, natural flavors.