Périgord Truffle Bits (16g)
Périgord truffle bits are gathered when whole truffles are being brushed.
These bits are from the first boiling.
No Additives, No Preservatives, Only Natural Ingredients.
Tuber melanosporum (Périgord Truffle) from France, salt.
Here are some examples of how to use them:
Scrambled eggs or omelettes - Add them at the end of cooking so that the eggs can soak in the flavours.
Risotto - Add them just after mixing the butter and the cheese.
Pasta - Add them to the hot sauce accompanying your pasta (with parmesan, butter, crème fraiche, etc.).
These Périgord truffle bits will give a lovely taste to your mashed potatoes or gratin.
You can also use them on freshly cooked vegetables.
Cut them very thinly and add to butter for cooking scallops or fish fillets in your frying pan.
These bits can also be incorporated in your dessert preparations, they go nicely with chocolate, vanilla, ganache or cake.