Description
Ingredients:
Bianchetto truffle (Tuber borchii Vitt.), water, salt.
Allergens: no lactose, no gluten, no eggs.
| Nutrition facts per 100 g of product: | |
| Energy | kJ 327 – kcal 79 |
| Fat | g 2,6 |
| of which saturates | g 0,4 |
| Carbohydrate | g 6,2 |
| of which sugars | g 0,1 |
| Protein | g 4,2 |
| Salt | g 0,94 |
| Fibre | g 6,8 |
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).
e Tuscany Food Awards 2021 
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