White Truffle Cream - Olio Pompili

WHITE TRUFFLE CREAM

ITA | ENG

Ingredients:

White Truffle “Tuber magnatum pico” (5 %), porcini mushrooms (55%), extra virgin olive oil, salt and flavorings.

Package:

Jar 150 gr.

Production:

To produce this refined cream we use only top quality ingredients, first of all the white truffle “Magnatum pico”. The truffle is ground and mixed with delicious wild mushrooms cream reduced. The obtained cream is then mixed and blended with our precious extra virgin olive oil extracted cold. Our CREAM OF WHITE TRUFFLES is ready to be potted and pasteurized. Despite executing an handmade process, the farm respects and values every hygienic measures provided for by the law (HACCP system).

Taste:

To the taste it releases a delicate hint of white truffle, to the palate is soft and delicate, perfect for bruschette, canapes and vol-au-vents to be served as an aperitif or as a delicious and light entrèe. It represents the ideal solution for easily achieve extraordinary first and second courses, delicate and refined. Its gently blends wonderfully well with cheeses from goat and cow milk and all types of meat.

RECIPE

Homemade tagliolini with white truffles cream and oil with citron.

by Ginevra Antonini

DIFFICULTY: Low

PREPARATION TIME: 1 hour

INGREDIENTS:

400 gr flour
4 bio eggs
2 teaspoons of white truffle cream
2 tablespoons of bio olive oil with citron
Thyme
Pecorino cheese
Lime zest

METHOD:

Form a dough with eggs and flour. Let stand 30 minutes and then roll out a thin disk. Rolled up on itself and cut it in thin stripes, helping with flour to divide them. Put a pot of water on the fire to cook the noodles with a little oil to avoid them from sticking. Cook for a few minutes. In a separate bowl put the white truffle cream and thyme leaves, add the noodles and stir with bio olive oil with citron, the zest of a lemon and pecorino cheese.