Crema al Tartufo Nero
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Black Truffle Cream
All Natural Umbrian Truffles
An old traditional Umbrian recipe, made from an excellent combination of: Tuber
Melanosporum Vitt, Extra winter Black Truffle that gives this cream a very savory and distinct taste and Tuber Aestivum Vitt., Summer Black Truffle that enhances the rich fragrance.
| Shelf life: | 36months |
| All natural: | no preservatives or artificial colors have been added |
| Conserve in cool dry place away from direct sunlight and warm surfaces | |
| Once open, cover with oil and refrigerate, consume within a few days | |
Suggestions for use:
Black Truffle Cream may be used as a substitute in all Truffle dishes . No cooking is needed and no other ingredients are needed. It may be used straight from the jar. To warm, place open jar in the microwave oven on moderate heat for 1 minute and use. As Black truffle Cream, resists to high temperatures it may be used for all cooking preparations.
| Antipastos: | (crostini – savouries – toasted bread) |
| For this type of preparation you must use Black Truffle Cream straight from the jar, as a topping or as a spread. We suggest to use Black truffle Cream only for warm appetizers and to spread it as a pâté. No other ingredients are required, as this cream is complete of olive oil and spices. | |
| Grilled or Cold Cheese: | (strong or mild cheese, Pecorino or Scamorza cheese) |
| This preparation is very simple, just like antipastos or eggs, Black Truffle Cream may be used straight from the jar, at the end of each preparation top before serving, or if grilled in the oven, you may add Black Truffle Cream, before grilling. (1 tablespoon (15gr) for each portion) | |
| Pasta: | (spaghetti, strangozzi, tagliatelle, tortellini, gnocchi and risotto ecc.) |
| Just like fresh truffle, pour Black Truffle Cream into a large skillet, warm up for a few seconds and pour in the pasta, toss to blend and serve immediately. | |