SALSA TARTUFATA “TRUFFLE SAUCE”




 

Category:

Sauce

Yield:

1.250 g

Portion size:

1.250 g

Preparation Time

20 minutes

Cooking Time

20 minutes

Total time

20 minutes

 

 

RECIPE

Ingredients

Unit

Gross weight

Butter

g

20

 

Fresh Truffle

g

150

 

Garlic

1

clove

 

White wine

ML

20

 

Prosciutto San Daniele

g

80

 

35% Cream

ML

1000

 

Salt & Pepper

g

about

 

 

 

 

 


METHOD

In a Food Processor, ground the truffle; put a pot at low heat with the butter, the prosciutto (diced), the garlic clove (can be removed later) and let them cook slowly for about 5 minutes. After that add the white wine and let evaporated, add the cream, the salt, the white pepper and let reduce 1/4 of the size.

Cool down the sauce in an ice bath and keep refrigerated until use.

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