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Carpaccio of pure White Truffle Italy Zoom

Carpaccio of pure White Truffle

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The finest carpaccio of white truffle.


Ingredients: White Truffle (Tuber Magnatum Pico), sunflower seed oil, salt
Size: jar 50gr
Area of production: Umbria, Italy
Tips: Ideal with scrumble eggs, pasta or risotto

SKU: JIM05

Availability: In stock

€29.00
Product Description

    Details

     
    FILLET OF BEAF WITH WHITE TRUFFLE

    Ingredients:

    4 sirloin fillet (ca.250 gr.each)
    Extra Virgin olive oil
    Salt form Trapani
    Pepper  
    preparation:
    1- Grill or pan fry the fillets not more than medium (ca.4/5 minuts both sides and turn them only one time).
    2- Apart of it, warm up the truffle cream in bain-marie (warm water) for 2 minutes; it helps to mantain the truffle aroma at its best (do not warm the sauce on fire!!)
    3- when the fillets are ready, put the sauce on it and serve with the potato flan.
     
    POTATO FLAN
     
    Ingredients:

    4 medium size potatos
    Fresh cream  
    Chive
    Salt
    Pepper

    1- Wash,peel and cut in thin slices each potato, put salt and pepper and put them in a small ramekin (oven proof ceramic or terracotta).
    2- Add the fresh cream and cives. bake in the oven for 25 min at 180°C (until the top is brown colored).
     

    Precious White Truffle
     
    With the scientific name Tuber Magnatum Pico, it is the truffle par excellence due to its commercial importance. It is also known as Alba or Piedmont truffle (Montferrat and Langhe) as it is widespread in this region, but it can also be found in great quantities in several areas of central Italy (Umbria, Marche, Emilia Romagna, Tuscany, Abruzzo and Molise). Alba gave it its name, but it is present in the Montferrat, Langhe and Roero areas in the Piedmont region as well as in the Turinese hills.
     
    It has a globular and irregular shape, with depressions on the peridium. The outer surface is smooth and slightly velvety. The colours range from pale ochre, to dark cream or greenish. Its flesh or “gleba” is unmistakably white and greyish-yellow, with faint white veins. Its pleasant aroma distinguishes it from the garlicky smell of other truffles. It lives in symbiosis with oaks, lime trees, poplars and willows and is rarely found next to other truffles.
     
    In order to grow and develop the white truffle requires special soil and climatic conditions: The ground must be soft and wet most of the year, be rich in calcium and have good air circulation. These types of soil are consequently hard to find and it is these environmental factors that explain why white truffles are so rare and sought after. They are harvested from September to December.
     

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