Truffle sauces and creams

Are you thinking of organizing a special dinner but don't know which recipes to use to amaze your guests? Truffle sauces and creams are the perfect solution for these occasions: thanks to their versatility in the kitchen, they will allow you to create countless dishes in little time and with extreme ease, but above all without having to sacrifice flavor and refinement.

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

TRUFFLE APERITIF

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

• White truffle Martini. Martini is a cocktail suitable for any occasion; thanks to its delicate flavor, it pairs perfectly with the more intense notes of truffle.
  To make this delicious cocktail, you will need very few ingredients: gin, white vermouth, Water-Soluble White Truffle Concentrate and ice. Place a few ice cubes in a glass to chill it; meanwhile, pour 3\4 gin and 1\4 dry vermouth into the mixing glass (glass with a spout). Add a couple of drops of Water-Soluble White Truffle Concentrate and stir well. Then, holding back the ice, pour the mixture into the glass you previously chilled with the ice cubes. Garnish as desired with olives and serve this delicious drink to your guests.
  
• Bruschetta with truffle cream. Truffle bruschetta is always a winning choice for preparing simple and tasty aperitifs. Let's start with choosing the bread: since it will be the base of our bruschetta, we need to choose quality bread. To ensure the truffle sauce is absorbed optimally, it is best to use naturally leavened bread. Cut slices of bread approximately 2 cm thick and toast them; finally, spread on a generous layer of sauce (for example: truffle sauce, truffle pesto, white truffle sauce). We can garnish with pepper and a drizzle of extra virgin olive oil.
  
• Single servings of potato and truffle. Even simpler is preparing individual 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 obtain a cream; finally, choose small plates on which to place small portions of the mixture. Serve with homemade breadsticks and voilà: our aperitif is ready!

HOW TO PAIR TRUFFLE CREAM: FIRST AND MAIN 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 are enough to give your recipe 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 nonstick pan. Then pour in the truffle sauce and add the cream. In a separate pot, bring some water to a boil, add a handful of coarse salt and add the tagliatelle. When cooked, drain the pasta and transfer it to the nonstick pan in which we prepared the sauce. Add some Parmesan and serve your guests!
  If you don't have tagliatelle, you can replace it with any other egg pasta, such as tagliolini or fettuccine.
  
• Risotto with truffle sauce. Truffle risotto is always a winning dish and, above all, very easy to make. Simply prepare a basic risotto: sauté some truffle butter with the onion, deglaze with a little white wine and cook the rice with stock. Once cooking is complete, add the truffle sauce and mix thoroughly. 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 in good company.
  
• Scaloppine with truffle butter sauce. After rich appetizers and first courses, we need to think of a main course that everyone will enjoy. Scaloppine with truffle butter sauce are very simple to prepare: you will need some beef (depending on the number of 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 spoonfuls 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 in the company of our guests, perhaps with a glass of wine. Truffle is truly a precious and highly versatile ingredient in the kitchen: let your imagination run free and create unique and delicious recipes with our tasty truffle sauces and creams!