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.
Comments
Post a Comment