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ARTICHOKES CREAM WITH TRUFFLE 500gr

Artichoke cream with summer truffle.
Availability: In stock
$30.38 incl tax
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INGREDIENTS:

artichokes
extra virgin olive oil
sunflower oil
summer truffle (Tuber aestivum Vitt.) 6%
salt
spices
flavorings
USE RECOMMENDATIONS: sauce for
pasta or meat
ORGANOLEPTIC CHARACTERISTICS:
COLOR: clear
SMELL: pleasant typical of truffle with a
delicate note of artichokes
FLAVOR: delicate with a strong taste of black
truffle
APPEARANCE: homogeneous

NUTRITION FACTS
(information per 100g)

 

  CALORIES kcal 295.20
  KJ

 1218.45

 FAT
 (hereof: saturated fatty
 acids)

28.92

15.4

 CARBOHYDRATES
 (thereof: sugar)

6.83

4.8

  FIBRES2.3
  PROTEIN1.90
  SALT1.1
  WATER0.37

 

INGREDIENTS:

artichokes
extra virgin olive oil
sunflower oil
summer truffle (Tuber aestivum Vitt.) 6%
salt
spices
flavorings
USE RECOMMENDATIONS: sauce for
pasta or meat
ORGANOLEPTIC CHARACTERISTICS:
COLOR: clear
SMELL: pleasant typical of truffle with a
delicate note of artichokes
FLAVOR: delicate with a strong taste of black
truffle
APPEARANCE: homogeneous

NUTRITION FACTS
(information per 100g)

 

  CALORIES kcal 295.20
  KJ

 1218.45

 FAT
 (hereof: saturated fatty
 acids)

28.92

15.4

 CARBOHYDRATES
 (thereof: sugar)

6.83

4.8

  FIBRES2.3
  PROTEIN1.90
  SALT1.1
  WATER0.37

 

Truffle flavoured artichoke cream

Put into a high saucepan 2 tablespoons of oil and fry some celery, a carrot and an onion.

Add artichokes and fry for some minutes. Cover with water and cook for 25 minutes over a medium flame.

Cook some buckwheat for 15 minutes in a boiling salted water. Drain and keep hot the buckwheat with a bit of oil.

Add salt, pepper and truffle-flavoured artichoke cream in the saucepan with artichokes. Blend the artichokes in order to obtain puréed soup. Pour the soup into a plate, add buckwheat and garnish with slices of truffles and fresh parsley.
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