Summer Truffle Brisure
Summer Truffle Brisure
Summer Truffle Brisure

Summer Truffle Brisure

CHF 44.90
CHF 44.90
CHF 50.00
Description

The Summer Truffle Brisure are the result of a meticulous selection of fine fragments of summer truffle, chosen to guarantee the highest quality and aromatic intensity. These brisures, rich in earthy complexity and aromatic nuances, are ideal for elevating gourmet dishes with a touch of authenticity and refinement. Perfect for enrich risottos, fresh pasta, or as a garnish on meat and fish, brisure integrate splendidly into preparations that require a pure and intense truffle aroma.

Technical Data Sheet

Ingredients: Summer truffle (Tuber aestivum Vittad.) 70%, extra virgin olive oil, salt, flavouring.

Storage: Store at room temperature away from light and heat sources. Once opened: store in the refrigerator between 0 and 4°, consume within 4-5 days.

How to use: Ready to use.

Product shelf life: 36 months

Nutritional values per 100g:
  • Energy value: 291 kcal
  • Fat: 28.89 g (of which saturated fatty acids 4.21 g)
  • Carbohydrates: 0.49 g (of which sugars 0.49 g)
  • Protein: 4.20 g
  • Salt: 1.50 g

Click here to read the Technical Data Sheet

Recipes
```html Porcini Mushroom Risotto with Summer Truffle Brisure

PORCINI RISOTTO WITH SUMMER TRUFFLE BRISURES

Ingredients for 2 people

  • 200 g of Carnaroli rice
  • 400 ml of vegetable broth
  • 150 g of fresh or frozen porcini mushrooms, cleaned and sliced
  • 1 small shallot, finely chopped
  • 50 ml dry white wine
  • 30 g of butter
  • 30 g of Summer Truffle Brisure
  • Salt and pepper to taste
  • Chopped fresh parsley (for garnish)

Procedure

In a saucepan, melt half the butter and sauté the shallot until transparent.

Add the porcini mushrooms and cook for a few minutes. Add the rice and toast for 2 minutes, stirring constantly.

Blend with the white wine and let the alcohol evaporate. Pour in the hot broth a ladle at a time, stirring frequently and waiting for the rice to absorb the liquid before adding more.

When the risotto is almost al dente, add the remaining butter and season with salt and pepper.

Plate the risotto and, once cooked, sprinkle with the Summer Truffle Brisure to enhance its earthy and intense aroma.

Enjoy your meal!

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Shipping

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