Summer Truffle sauce 5%
Tuber Aestivum Vittad.
It is by far the most popular recipe among truffle-based products. Not only because it is the best-selling or most well-known, but also because it is the oldest. Originating from central Italy, it is characterized by its wide range of uses in the kitchen. The sauce is ready to use and is ideal for spreading on bruschetta or crostini, perfectly paired with butter, fresh spreadable cheese, fresh cream, and Parmesan cheese. It can be used to enhance delicious pasta or rice dishes, but is also interesting when paired with meat or fish.
Packaging
Glass jar.
Ingredients
Cultivated champignon mushrooms, sunflower seed oil, summer truffle (Tuber aestivum, Vittad.) 5%, salt, black olives, flavoring, garlic, parsley.
Instructions for use
Cold: Use directly. Hot: Heat slightly to preserve the truffle aroma. Avoid bringing to the boil.
Storage
Store at room temperature away from light and heat sources. Once opened: store in the fridge between 0 and 4°, consume within 4-5 days.
Shelf life
36 months.
Recipes
Chianina steak tartare with 5% SACCHI truffle sauce, spring onion, lemon and mustard
Serves 2
- 320g Beef meat
- 40g SACCHI truffle sauce 5%
- 2 spring onions
- zest of ½ lemon
- a few grains of mustard
- Extra virgin olive oil, salt, and pepper to taste
Method
Chop the meat with a knife and let it cool to room temperature outside the fridge. Season it with chopped spring onion, grated lemon zest, extra virgin olive oil, salt, and pepper. Mix the SACCHI truffle sauce with a spoon, place it at the bottom of a ladle of chicken broth, and mix again. Finish the preparation off the heat by vigorously tossing the pasta with butter and Parmesan to create a nice creamy sauce. Serve hot and creamy.
Enjoy!