Tajarin with Butter and Summer Truffle Purée
Serves 4: 320 g tajarin, 50 g butter, Morra Summer Truffle Purée, Parmigiano.
Cook the tajarin and toss with butter and a little of the cooking water. Remove from heat and stir in the Summer Truffle Purée.
Serve immediately.
For this recipe, we used…
Combined with olive oil, salt, pepper and a clove of garlic, it is ideal for making the traditional sauce to be used on toast, bruschetta, rice and pasta dishes, and main courses featuring meat or fish, and is especially suitable for adding flavour to omelettes and fillings.
Ingredients
Minced summer truffle (Tuber aestivum Vitt) 57%, water, corn starch, vegetable fibre (inulin), extra virgin olive oil, salt, flavouring, acidity regulator: citric acid (E330), garlic, black pepper.
Nutritional values
Energy (kJ - kcal) 122/510
Fats (g) 3.3
Of which saturated fats (g) 0.6
Carbohydrates (g) 4.3 Of which sugars (g) 3.4
Fibre (g) 8.5
Protein (g) 4
