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Whole Summer Truffle
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Whole Summer Truffle

5/5
The Whole Summer truffle is the perfect product for the truffle lovers who want to taste the truffle 12 months per year. Its strenght is the natuiral quality because the only ingredients is the Truffle juice and salt.
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$16.85

Product Code: VT50/1
EAN Code: EAN 8053629683132
Weight: 50 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 whole truffle, preserved in its own truffle juice.

Ingredients

  • Whole summer truffle
  • Summer truffle juice
  • Water
  • Salt
  • Flavors
“
  • Whole summer truffle
  • Summer truffle juice
  • Water
  • Salt
  • Flavors

How to use

Whole summer truffle is perfect with pasta, omelettes, pizza, toasted bread.

“

Whole summer truffle is perfect with pasta, omelettes, pizza, toasted bread.

Recipe

Salmon Pie with Porcini Mushrooms and Truffles

Ingredients

  • 600g of smoked salmon
  • 400g porcini mushrooms
  • 1 shallot
  • 2 spigs of dill
  • 2 tablespoons of brandy
  • 4 tablespoons of olive oil
  • 4 tablespoons of cream
  • 50g of whole summer truffle
  • salt and pepper
“
  • 600g of smoked salmon
  • 400g porcini mushrooms
  • 1 shallot
  • 2 spigs of dill
  • 2 tablespoons of brandy
  • 4 tablespoons of olive oil
  • 4 tablespoons of cream
  • 50g of whole summer truffle
  • salt and pepper

Guidelines

  • Season the salmon slices with half of oil, pepper and sprig if dill. Clean the porcini mushrooms and slice them. Fry the shallot ina non-stick pan with the remaining oil.
  • Add half of mushrooms, salt and pepper and cook quickly on high heat for 5 minutes, sprinkle with brandy, and cream and mix.
  • Turn off and blend to obtain a sauce to which you will add 50g of minced truffle.
  • Oil 4 baking molds (aluminum or silicone) of 6-8 cm in diameter and arrange in layers alternating the slices of salmon and mushrooms.
  • After about an hour, bake the pie on a serving dish, garnished with the sauce and the dill.
“
  • Season the salmon slices with half of oil, pepper and sprig if dill. Clean the porcini mushrooms and slice them. Fry the shallot ina non-stick pan with the remaining oil.
  • Add half of mushrooms, salt and pepper and cook quickly on high heat for 5 minutes, sprinkle with brandy, and cream and mix.
  • Turn off and blend to obtain a sauce to which you will add 50g of minced truffle.
  • Oil 4 baking molds (aluminum or silicone) of 6-8 cm in diameter and arrange in layers alternating the slices of salmon and mushrooms.
  • After about an hour, bake the pie on a serving dish, garnished with the sauce and the dill.

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