Tips

Artisan de la Truffe only offers truffles which have been carefully selected,
washed and brushed, ready to enjoy in line with your own ideas.

How should fresh truffle be stored?

In the fridge for no longer than 4 to 6 days, wrapped in a clean, dry cloth or kitchen paper.

How should fresh truffle be eaten?

Grated, in thin slivers or crumbled on neutral dishes such as pasta, rice, potatoes, eggs or goat cheese. Allow approximately 10g of truffle per person per dish.

What drink should be served with fresh truffle?

Red wine complements black truffle particularly well, and we recommend serving white wine or champagne with white truffle.

Artisan de la Truffe classics

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Extra virgin olive oil with black or white truffle aroma. This oil is ideal for seasoning hot or cold dishes (salad dressings, pasta, pizzas…)

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Grey salt from Guérande with summer truffle. A few grains of salt will give a truffle note and will enhance all recipes.

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Parmigiano reggiano cream cheese with summer truffle. Perfect to be used as a pasta sauce, a pizza base or as spread for crackers or to be added in a risotto.

RECIPES

Try our simple, refined recipes for parties or everyday dining.

Ingredients for 2 persons

20g of black truffle
250g of Artisan de la Truffe ravioli with summer truffle
40cl of liquid cream
40g of powdered Parmesan
Truffle salt
Rocket salad

Recipe
  • 1. In a small saucepan, bring the cream to a boil.
  • 2. Add the raviolis and boil it for 3 or 4 minutes.
  • 3. Reduce the heat and add the powdered Parmesan.
  • 4. Stir for 1 minute to allow the cream to thicken up. Arrange on serving platter.
  • 5. Add the truffle salt and the rocket salad, then grate few shavings of black truffle at the time of serving
Ingredients for 2 persons

20g of black truffle
175g of Artisan de la Truffe risotto with summer truffle
1 glass of white wine
Olive oil with black truffle flavour
Truffle salt
Butter
Parmesan
Rocket salad

Recipe
  • 1. Bring 700 ml of water to a boil.
  • 2. In another saucepan, brown the rice in 3 tablespoons olive oil for 1 minute.
  • 3. Add the glass of white wine and pulse for a few seconds.
  • 4. Pour gradually the boiling water while stirring until the rice is creamy (for 18 or 20 minutes). Add a knob of butter and the Parmesan.
  • 5. Serve risotto with a cookie cutter, then grate few shavings of black truffle. Add a pinch of truffle salt and the seasoned rocket salad.
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