Description

Ingredients.
Summer truffle (Tuber aestivum Vitt.) Italian origin, water, salt, flavouring.

Allergens: no lactose, no gluten, no eggs.

Preservation: keep in a cool and dry place away from light and heat. After opening keep in refrigerator and use in 2 days.

We suggest the following recipe:
Take half content from jar and grind it as subtle as possible and leave the other truffle aside. Put the grinded truffle in a saucepan above a boiling water container together with some butter (about the truffle’s same weight) or extra virgin olive oil. Add a stock cube (cube de bouillon) if you like, ½ cube for 100 gr of truffle and some salt. Melt at Bain-Marie for 10/15 minutes. Finally, give flavour to pasta with this truffle–sauce and garnish with thin truffle slices (to slice the truffle use a truffle-slicer or a peeler).