For the end of the year, Aix&Terra is relaunching its flagship product for the Christmas season: the First Boiling Black Truffle of Provence. Sterilized only once, this cooking method allows to keep all the truffle's aroma.
It is best eaten with hot dishes by incorporating it into recipes (mashed potatoes, scrambled eggs, etc.), just like its juice. It can also be finely chopped and placed on cold dishes.
The ideal amount of truffle per person for a perfect balance of tastes is about 8 to 10 g.
For a refined recipe with character, combine the Cream of Parmesan with Menton lemon with black truffle fragments first boiled.
To be enjoyed with an Aix&Terra Black Truffle and Parmesan Cream with Menton Lemon Risotto.
Truffe noire entière (Tuber melanosporum) récoltée en Provence, eau, sel / Whole black truffle (Tuber melanosporum) harvested in Provence, water, salt. * Net drained weight / poids net égoutté.
After opening, keep in a cool place and consume within 3 days. Best before: see on the capsule / After opening, keep in the fridge and consume within 3 days. Best before: see on the capsule.