Garlic truffle seasoning
Tuber Aestivum Vittad.
The strong aroma of garlic meets the scent of summer truffle in a versatile, practical and intense powder. It’s ideal for seasoning meat, vegetables, potatoes and bread.
Packaging
Glass jar.
Ingredients
GARLIC POWDER (SULPHITES), rice flour, salt, buckwheat flour, aroma, dried summer truffle (Tuber aestivum, Vittad.) 1% (origin: EU).
Storage
Store at room temperature away from direct sunlight and heat, in a dry and well-ventilated place.
Shelf life
24 months.
Instructions for use
Add the truffle seasoning directly to ready-made dishes or during cooking.
Recipes
Chickpea falafel with garlic and truffle seasoning SACCHI
Serves 4
- 500 g dried chickpeas
- 1 small onion
- 40 g SACCHI garlic and truffle powder seasoning
- 1 bunch parsley
- 1 pinch ground cumin
- 1 pinch fine salt
- 1 pinch black pepper
Method
To make falafel, start the night before by soaking dried chickpeas in cold water for at least 12 hours. Once soaked, drain and rinse the chickpeas, then dry them thoroughly with a clean cloth. It is essential that they are completely dry to ensure the mixture has the right consistency. Pour the chickpeas into a blender at this point. Coarsely chop the onion and add it to the blender, along with the SACCHI garlic and truffle powder. Season with salt, pepper and cumin. Turn on the blender to chop all the ingredients. Add chopped parsley to the mixture. Transfer the mixture to a container, cover with cling film and leave for a few minutes. After a few minutes, use your hands to form small balls and flatten them slightly. Now you are ready to fry the falafel in sunflower seed oil at 170°C until golden brown or bake them in a convection oven at 200°C for 15 minutes. Serve your falafel while it is still hot and enjoy!