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The truffle should be cleaned only a few minutes before use, under cold water using a small brush for more thorough cleaning.
The truffle is served raw, cut into thin strips, on cold and hot dishes and with light sauces.
It is ideal with cheese fondue, “tajarin” (hand-made egg pasta), Piedmontese-style risotto, raw meat, boletus (“porcini”) and “royal ovule” (“ammanita cesarea” ) mushroom salads.
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