Bianchetti Truffle Velouté, 50g tuber magnatum pico We mixed Bianchetto truffles and cheeses together to make a delicious velouté that is an excellent filling for mini-soufflés. It works well as a condiment on any type of food, especially gnocchi, pasta, rice or even just toasted bread. The intense truffle taste is kept intact without the need for the addition of artificial aromas. Serving Suggestions: It is an excellent filling for mini-soufflés or as a condiment on any type of food, especially on gnocchi, pasta, rice or even spread on toasted bread with scrambled eggs!
Crostino di Vellutata con Tartufi Bianchetti
(Toasted Bread with Bianchetti Truffle Velouté)
Ingredients:..(serves 10, depending on width of bread slices)
Bianchetti Truffle (50g jar)
Robiola cheese 25g
Grated Grana Padano cheese 40g
Cream 50g Lemon juice ½ spoon
A pinch of salt
Bread
Method: Blend together all the ingredients until you get a dense cream. Spread it on slices of lightly toasted bread.
Gnocchi di patate con Vellutata di Tartufi Bianchi
(Potato Gnocchi with White Truffle Velouté)
Ingredients: (serves 8/10)
White Truffle Velouté (80g jars)
Cream 50g
grated Grana Padano cheese 50g butter 30g
potato gnocchi 1kg
Method: Blend together the White Truffle Velouté, cream, and butter; cook on low heat until melted. Boil the gnocchi in salted water, drain well and pour into pan with the other ingredients. Add the grated Grana Padano cheese, stir and cook on low heat for a few minutes. Depending on your personal taste, you can decide to add more Grana Padano cheese at this stage.
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