Truffle sauces and creams

Are you thinking of organizing a special dinner but don’t know which recipes to use to impress your guests? Truffle sauces and creams are the perfect solution for these occasions: thanks to their versatility in the kitchen, they allow you to create many dishes quickly and easily, but above all without sacrificing taste and sophistication.

Appetizers, side dishes, first and second courses: truffle creams can be used to create any type of recipe. The only limit? Your imagination.

TRUFFLE APPETIZER

To impress your guests right from the appetizer, we suggest some simple ideas for a truffle-based appetizer, including the accompanying drink:

• White truffle Martini. The Martini is a cocktail suitable for any occasion; thanks to its delicate taste, it pairs perfectly with the more intense notes of truffle.
  To make this delicious cocktail, you will need very few ingredients: gin, white vermouth, White Truffle Water-Soluble Concentrate, and ice. Put some ice cubes in a glass to chill it, meanwhile pour 3/4 gin and 1/4 dry vermouth into a mixing glass (glass with spout). Add a couple of drops of White Truffle Water-Soluble Concentrate and stir well, then, holding back the ice, pour the mixture into the glass you previously chilled with the ice cubes. Garnish as you like with olives and serve this delicious drink to your guests.
  
• Bruschetta with truffle cream. Truffle bruschetta is always a winning move for preparing simple and tasty appetizers. Let’s start with the choice of bread: since it will be the base of our bruschetta, we need to choose quality bread. To optimally absorb the truffle sauce, it’s better to use naturally leavened bread. Cut slices about 2cm thick and toast them, then spread a generous layer of sauce (for example: truffle sauce, truffle pesto, white truffle sauce). You can garnish with pepper and a drizzle of extra virgin olive oil.
  
• Single servings of potatoes and truffle. Even simpler is the preparation of single servings of potato and truffle cream. Boil the potatoes and, once cooked, mash them. Mix the mash with a little milk and truffle butter until you get a cream, then choose small plates to place small amounts of the mixture. Serve everything with homemade breadsticks and voilà: your appetizer is ready!

HOW TO PAIR TRUFFLE CREAM: FIRST AND SECOND COURSES
Truffle sauces and creams are also very versatile when it comes to richer dishes, such as pasta, risottos, sauces, meat, and fish: just a few teaspoons and your recipe will take on a unique and refined flavor.

• Tagliatelle with white truffle sauce. Tagliatelle is a simple dish much loved by Italians as it has been part of our culinary tradition for centuries. To make this first course you will need: fresh tagliatelle, cream, salt, butter (or olive oil), and 1 jar of white truffle sauce. Start by melting a knob of butter or heating a drizzle of oil in a non-stick pan. Then pour in the truffle sauce and add the cream. In a separate pot, boil some water, add a handful of coarse salt, and cook the tagliatelle. When cooked, drain the pasta and pour it into the non-stick pan where you prepared the sauce. Add some Parmesan and serve to your guests!
  If you don’t have tagliatelle, you can substitute with any other egg pasta like tagliolini or fettuccine.
  
• Risotto with truffle sauce. Truffle risotto is always a winning dish and especially very easy to make. You just need to prepare a simple plain risotto: sauté some truffle butter with onion, deglaze with a little white wine, and cook the rice with broth. When cooking is finished, add the truffle sauce and stir well. To decorate the dish, you can add a few slices of our Sliced Truffle: now all that’s left is to serve and enjoy this delicious risotto with company.
  
• Scaloppine with truffle butter sauce. After rich appetizers and first courses, we need to think of a second course that everyone will like. Scaloppine with truffle butter sauce are very simple to prepare: you will just need some beef (depending on the number of your guests), flour, salt, pepper, oil, and of course our truffle butter sauce. Start by coating the meat slices in flour, then melt some truffle butter sauce in a pan, add the scaloppine, sprinkle with salt and pepper, and cook over low heat. Once cooked, add a few tablespoons of truffle cream and a drizzle of oil. The dish is ready to serve.
  
  

Now that we are all full, it’s time to relax with our guests, perhaps with a glass of wine. Truffle is truly a precious and very versatile ingredient in the kitchen: let your imagination run wild and create unique and tasty recipes with our delicious truffle sauces and creams!