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WHITE TRUFFLE SAUCE 120gr

Champignon mushrooms (agaricus bisporus), sunflower seeds oil, cream (MILK cream), 2% white truffles (tuber borchii Vitt.), salt, garlic, herbs and spices.
Availability: In stock
$11.39 incl tax
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INGREDIENTS:

Champignon mushrooms (Agaricus Bisporus)
cow milk cream
selected cheese mix
white truffle (Tuber magnatum Pico) 2%
sunflower oil
corn starch
salt
spices
flavorings.
USE RECOMMENDATIONS: as topping on
roasted bread or bruschetta or as seasoning
for pasta and meat.
ORGANOLEPTIC CHARACTERISTICS:
COLOR: white
SMELL: intense typical of truffle with a
delicate note of cheese mixes
FLAVOR: delicate with a strong taste of white
truffle
APPEARANCE: homogeneus

AVERAGE NUTRITIONAL
(information per 100g)

 

  CALORIFIC VALUE kcal 270.16
  KJ

 1133.16

 FAT
 (hereof: saturated fatty
 acids)

28.58

2.02

 CARBOHYDRATES
 (thereof: sugar)

1.34

1.34

  FIBRES0.93
  PROTEIN8.18
  SALT17.2
  WATER54.21
INGREDIENTS:

Champignon mushrooms (Agaricus Bisporus)
cow milk cream
selected cheese mix
white truffle (Tuber magnatum Pico) 2%
sunflower oil
corn starch
salt
spices
flavorings.
USE RECOMMENDATIONS: as topping on
roasted bread or bruschetta or as seasoning
for pasta and meat.
ORGANOLEPTIC CHARACTERISTICS:
COLOR: white
SMELL: intense typical of truffle with a
delicate note of cheese mixes
FLAVOR: delicate with a strong taste of white
truffle
APPEARANCE: homogeneus

AVERAGE NUTRITIONAL
(information per 100g)

 

  CALORIFIC VALUE kcal 270.16
  KJ

 1133.16

 FAT
 (hereof: saturated fatty
 acids)

28.58

2.02

 CARBOHYDRATES
 (thereof: sugar)

1.34

1.34

  FIBRES0.93
  PROTEIN8.18
  SALT17.2
  WATER54.21

French beef tartare with white truffle flavouredĀ  sauce

French beef tartare is prepared with minced meat seasoned with:
  • half a lemon juice
  • parsley
  • a pinch of salt and pepper.
Stir thoroughly the ingredients and leave for 20 minutes..

Put the meat on a serving plate by using pastry rings.
Make a cavity and put a raw egg yolk
Season with salt, pepper and white truffle- flavoured sauce thus creating a recipe for real experts.
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