White truffle paste
A pale beige concentrated paste of ground white truffle and mushrooms with an intense garlic-earthy aroma for pasta, risotto and eggs.
White truffle paste is a pale beige concentrated paste of ground white truffle, mushrooms, olive oil and salt, with an intense heady garlic-cheese-earthy aroma characteristic of white truffle. It is added in small amounts at the end of cooking to pasta, risotto, with eggs, mashed potatoes, cream sauces, polenta, bruschetta and fondue.
Recipes with this ingredient
This exquisite recipe is a harmonious blend of textures and flavors. The breast of mountain meat pigeon, gently marinated and baked with truffle paste, acquires depth of flavor and a velvety texture. The puree of white carrot and chicken liver adds softness and a slight sweetness, while the orange-cream sauce enriches the dish with fresh citrus notes. Apple ravioli provide a pleasant tartness and complete the composition. This recipe is inspired by French gastronomic traditions, where conveying the complexity of flavors through the combination of natural ingredients is essential. The dish is perfect for a festive dinner where the delicacy and sophistication of culinary art are appreciated.
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