Winter Black Truffle Cream Tube

Winter black truffle cream

From the creativity of the chefs always looking for new flavors and new combinations for the main ingredient, the Winter Black Truffle Cream satisfies any palate. The artichoke, a typically Mediterranean product, lends itself very well to accompany many recipes of Italian tradition.

Winter Black Truffle Cream in olive oil, salt, and flavorings is available in 30 g and 50 g glass jars; Cook the truffle cream by heating it lightly with olive oil or butter and use it as a condiment for most truffle recipes; great price for the prized black truffle.

How to cook the Black Winter Truffle Cream:

Slightly heat the Black Truffle Cream in the pan with extra virgin olive oil or a curl of butter or cream (to be chosen), mix everything and use it as a condiment for hot dishes such as risotto, pasta in general and meat fillets. Do not cook, but slightly heat the cream to avoid losing the taste of the truffle. The recommended amount is about 10-12 grams of truffle cream per person.

How to preserve the Winter Black Truffle Cream:

Before opening the jar can be stored at room temperature; after opening, keep in the fridge, covering the truffle cream with olive oil.

Ingredients: Winter black truffle 89% (Tuber Melanosporum Vitt), sunflower oil, salt, natural flavors.

 

Mushroom and black truffle cream recipe

With the cold, many fancy good delicious food on a plate. The arrival of winter is accompanied by authentic delicacies. Mushrooms that begin to proliferate in autumn are a good example.Take note of the ingredients and preparations to hit the spot with a dish for all audiences but, above all, for lovers of winter cuisine.

As you know, every recipe with a black truffle has its trick. In this case, it is proposed that the truffle cream is used beforehand to raise the flavor and aroma of the precious winter truffle to the maximum exponent.

 

Ingredients

• 300 grams of mushrooms

• 850 ml of vegetable stock

• 1 clove garlic

• 1 onion

• 2 leeks

• A winter truffle (Tuber Melanosporum)

• A glass of cognac

• 25 grams of butter (if better truffled!)

• Salt and pepper

 

Preparations

It is strongly recommended that you try winter black truffle cream. Do it a couple of days before preparing the recipe, mixing a grated black truffle with butter in an ointment point, rolling it in the shape of a cylinder and storing it in the fridge.

 

Step by Step procedure

1. Cut the mushrooms and leeks (both previously well washed to remove all traces of dirt), onion and garlic.

2. Cook over medium heat.

3. When the mushrooms begin to release water, add the glass of cognac, let it evaporate and, when it boils, add the hot vegetable broth.

4. Boil over low heat for about 20 minutes.

5. Beat and add the butter (at room temperature) and the milk (previously heated) until a smooth and homogeneous texture is obtained. If the butter has been truffled a few days before, the flavor and aroma of Tuber Melanosporum will multiply!

6. In the end, always season to taste and add a little oil. Ideally, it should also be truffle oil. It is used to give more flavor to some slices of toasted bread to accompany a recipe with black truffle that is perfect to cope with the cold.

7. The last touch, as usual in most recipes, is to decorate with thin slices of black truffle.

8. Finally, a delicious meal is ready. Enjoy

 

 

Alma Truffle Line is now available - Delicious treats infused with the amazing white and black truffles. The finest products imported from Italy for your satisfaction.

0.88 ounce (25 gram)

Ingredients: Winter black truffle 89% (Tuber Melanosporum Vitt), sunflower oil, salt, natural flavors.

Packaging: Squeeze Tube

Product of Italy