White truffle salt
Tuber Magnatum Pico
Designed for creative chefs, cooking enthusiasts, and aspiring gourmets looking to add new flavors to their culinary palette, Sacchi Tartufi’s white truffle salt is a true treasure to add to your pantry.
Packaging
Glass jar.
Ingredients
Salt, dried white truffle (Tuber magnatum, Pico), flavoring.
Instructions for use
Ready to use, it can be applied both raw and during cooking.
Storage
Store at room temperature away from light and heat sources.
Shelf life
36 months.
Recipes
Baked sea bass with SACCHI white truffle salt and vegetables
Serves 2
- 2 Sea bass cleaned, scaled and de-ingested
- White truffle salt SACCHI
- 3 medium yellow potatoes
- 1 pepper
- 2 courgettes
- 2 red onions
- 150g cherry tomatoes
- 4 cloves of garlic
- 2 tablespoons of taggiasca olives
- A bunch of aromatic herbs
- Extra virgin olive oil
- Black pepper
Method
Preheat the oven to 180°C. Peel the potatoes and slice them into half-centimeter rounds. Clean the bell peppers and cut them into strips, slice the zucchini into rings, and cut the red onions into quarters. Place all the vegetables and washed cherry tomatoes in a bowl with 2 cloves of garlic, season with salt and pepper, and add 3 tablespoons of extra virgin olive oil; mix everything well. Rinse the sea bass and pat them dry with paper towels. Season the inside of each fish’s belly with our white truffle salt SACCHI and a clove of garlic. Place the sea bass on a baking tray lined with parchment paper and arrange the vegetables all around. Season the outside of the fish with salt and pepper, add olives, a bunch of aromatic herbs, and a drizzle of extra virgin olive oil. Cover with aluminum foil and bake the fish. Cook for 15 minutes at 180°C, then remove the foil and continue cooking for another 25-30 minutes.
Enjoy!