Utilisations
Tartufata: Based on a mushroom, truffle and black olive mixture, it can be combined with risotto, omelette, mashed potatoes, pasta or to accompany fried foie gras or duck confit.
Salt with truffle: The finishing touch for duck magret, Périgord-style salad, mash, soup, soft-boiled egg, mushroom risotto, polenta...
Butter with truffle: To be enjoyed on a toast, with scrambled eggs, steamed vegetables, potato gratin, on poultry.
Ingredients
Tartufata 50g,
Salt with truffle 50g,
Butter with truffle 50g.