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Summer Truffle Slices
SKU 72 Category

Summer Truffle Slices

5/5
This is the best way to preserve the real taste and aroma of truffle. It is a simple but important product, because it can be a good substitute for fresh truffles with the advantage of being able to use it throughtout the year.
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$22.10

Product Code: VT80/1
EAN Code: EAN 8053629683415
Weight: 80 grams
About this Product

If there is a food that deserves the title of divine, it is certainly the truffle. The ancient Romans believed that the truffle was created by the sacred lightning of Jupiter. The summer truffle is the most common truffle of our tables. This is pure truffle cut into slices, preserved in extra virgin olive oil.

Ingredients

  • Summer truffle pieces (tuber aestivum vitt.)
  • extra virgin olive oil
  • salt
  • flavors
  • Allergen free
“
  • Summer truffle pieces (tuber aestivum vitt.)
  • extra virgin olive oil
  • salt
  • flavors
  • Allergen free

How to use

Summer truffle slices are perfect with pasta, omelets, pizza, toasted bread.

“

Summer truffle slices are perfect with pasta, omelets, pizza, toasted bread.

Recipe

Eggs En Cocotte with Summer Truffles Slices

Ingredients

  • 1 egg
  • 20g of summer truffle slices
  • 20g of Pecorino cheese
  • 300g of a low seasoned cheese
  • Salt and pepper
  • A bit of butter
“
  • 1 egg
  • 20g of summer truffle slices
  • 20g of Pecorino cheese
  • 300g of a low seasoned cheese
  • Salt and pepper
  • A bit of butter

Guidelines

  • Preheat the oven to 220° C.
  • Melt the cheese ina small saucepan, over low heat, with a trickle of water so as not to stick or burn.
  • Pour it inside the previously buttered cocotte to act as the bottom of your egg.
  • Shell the eggs and pour one per cocotte, being careful to not beark the yolk. Season with salt and pepper and top with the truffle slices and the cheese cu tinto strips. Top with a slice of butter.
  • Cover each cocotte with a sheet of backing paper and blake ina double boiler (with the cocotte surrounded by a water dih) for 10 minutes.
  • Strain, remove the paper, add m ore truffle slices to your liking, grate more Pecorino and serve.
“
  • Preheat the oven to 220° C.
  • Melt the cheese ina small saucepan, over low heat, with a trickle of water so as not to stick or burn.
  • Pour it inside the previously buttered cocotte to act as the bottom of your egg.
  • Shell the eggs and pour one per cocotte, being careful to not beark the yolk. Season with salt and pepper and top with the truffle slices and the cheese cu tinto strips. Top with a slice of butter.
  • Cover each cocotte with a sheet of backing paper and blake ina double boiler (with the cocotte surrounded by a water dih) for 10 minutes.
  • Strain, remove the paper, add m ore truffle slices to your liking, grate more Pecorino and serve.

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