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.