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 medium eggs
- 60 g SACCHI white truffle sauce
- 20g single cream
- 250g asparagus
- 1 courgette
- juice of ½ lemon
- oil, butter salt, pepper as needed
Method
Pre-slice the bread, season with oil and salt, then toast in the oven at 200 degrees for 6-8 min. Clean and slice the vegetables into strips, leave out the white part of the courgette, season and sauté quickly, remove from heat, add lemon juice. Apart, beat the eggs, add cream and SACCHI’s white truffle sauce. Melt butter in a frying pan , add the egg mixture, stirring with a wooden spoon until cooked. Arrange the dish with the crostone bread first, top with the truffle eggs and garnish with the crispy vegetables. Buon appetito.