The truffle has always been used to flavor and enhance the flavor of meat, pasta and even cooked fish, in fact our territory is rich and is a product available in different varieties in almost every season.
Given the cost of truffle is an ingredient that only "elevate" every dish and makes it suitable for important occasions, it must be recalled that it is used in grams (5 grams per serving generous slice)! This means that, for example, a white truffle risotto, prepared at home, it will cost less. Certainly not cheap, but even a millionaire
White truffle is undoubtedly a delicacy, unfortunately, often at very high! Precisely because of the high costs, it is important to know how to choose. First, truffles are always used raw, intense flavor thanks they emit.
First, it should be fragrant: truffles are fragrance! You will then have to be strong and not rubber, and preferably fairly regular shape. Large pieces are considered the most valuable, so will cost more than those with smaller! It is worth mentioning that scams related truffles are not taken into account: for example, the sale of Chinese truffles instead of national truffles, adding essential oils and so on ....
In the event of the face, preparations were in number 8 and were absolutely delicious:
- Boletus cream soup with slices of truffle
- Tagliatelle with white sauce of cream and truffle race
- Guinea fowl eggs cooked to 63 degrees C, infused with truffle oil served
- Veal Carpaccio with ruccola, strawberry syrup and truffle oil
- Salau tray with spices, lemon sauce and slices of truffle
- Rates stuffed with foie gras and truffle, served with steamed vegetables and truffle oil
- Ice cream with truffles
- Ice Cream Cake Truffle
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