White truffle Sauce
Tuber Borchii, Vittad.
The White truffle Sauce by Sacchi Tartufi is a sauce with an intense flavor and the pungent aroma of white truffles. Balanced and elegant, it is highly versatile and can be used in a similar way to black truffle sauce. It’s ideal for spreading on bruschetta and crostini, perfect on pizza, and not to be overlooked for any pasta, rice, meat, or fish dish.
Packaging
Glass jar.
Ingredients
Cultivated button mushrooms (Agaricus bisporus), sunflower seed oil, rice flour, bianchetto truffle (Tuber borchii, Vittad.), salt, flavoring.
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
Hot crostone, scrambled eggs, white truffle sauce SACCHI and crispy vegetables
Serves 2
- 2 slices of Altamura-type bread or similar
- 3 eggs
- 60g white truffle sauce SACCHI
- 20g single cream
- 250g asparagus
- 1 courgette
- juice of ½ lemon
- extra virgin olive oil, butter, salt, pepper to taste
Method
Slice the bread, season it with extra virgin olive oil, a pinch of salt, and toast in the oven at 200 degrees for 6-8 minutes. Clean and cut the vegetables into strips, removing the white central part of the zucchini, season, and sauté quickly in a pan. Off the heat, add lemon juice. Beat the eggs separately, then mix in cream and SACCHI white truffle sauce. Heat a pan with butter, then add the egg mixture and cook, stirring with a wooden spoon. Assemble the dish by placing the crostini first, followed by the truffle eggs, and finish with the crispy vegetables.
Enjoy!