Borgo de Medici Carpaccio Black Summer Italian Truffle Slices - Gourmet Food Garnish Seasoning - 3oz

Description

Italian Black Summer Truffle CarpaccioBlack Summer Truffle Carpaccio 3 oz / Tartufo Nero Estivo Scaglie 3.00 oz. Not only the delicate fragrance that characterized the black truffle captured in this unique selection, but, when finely sliced, it also satisfies an aesthetic demand of haute cuisine, as the unmistakable black color of this precious tuber makes it a wonderful accent. Unrivaled for meat or fish "carpaccio", this product can also be used as a condiment for fresh or dried pasta, tasty second courses. Before opening, keep in a cool, dry place and avoid direct sunlight. After opening, keep refrigerated for up to 7 days. Preserved truffles are a nice and inexpensive way to add truffle visual appeal to dishes. Our recipes: Beef Carpaccio with Truffle Flakes. A very simple recipe with no cooking required, as the Carpaccio is ready to eat. Arrange the slices of Carpaccio on a plate – you can choose whether to place the veal on a serving plate or on individual plates. Add olive oil, salt and grate the truffle on top or use the Carpaccio already in truffle oil. Add parmesan flakes in the middle of the plate and finish with a dusting of pine nuts! Crustacean lasagne with truffle flakes Rinse and boil the lobster for 10 minutes, remove the pulp and cut into cubes. Rinse and peel the prawns taking out the dark string but leaving them whole. Peel and chop the shallots and brown them in butter. Add the crustaceans with some cleaned and chopped thyme, increase the heat and brown for a couple of minutes. Add the sparkling wine and let the sauce reduce, add salt and pepper and keep warm. Finely slice the truffle. Cut the lasagna into 4-inch squares and boil in plenty of salted water with a drop of extra virgin olive oil. Drain the pasta and let it dry.