The Pesto al Tartufo Nero Estivo (130 gr) masterfully combines the flavor and aroma of apparently very different ingredients such as: basil, black summer truffle, cheese and garlic.
How to cook Pesto with Black Summer Truffle: it can be eaten at room temperature or heated in a saucepan, without adding other ingredients or, according to taste, with garlic, olive oil, marinated anchovies, etc. Used to cook various dishes, even very different from each other. Antipasti: serve spread on a slice of freshly toasted bread. First dishes: use as a topping or filling for dry pasta (See recipe: Spaghetti with Pesto with truffle and zucchini)o fresca. Second Courses: to flavor meat or fish main courses, giving your recipes the unique and unmistakable flavor of the black summer truffle. Also excellent for seasoning pizzas or for filling cheese sandwiches.
How to preserve the Black Summer Truffle Pesto: before opening, store in a cool, dry place away from heat sources. Once opened, cover with olive oil, close the jar and keep in the fridge for about 15 days.
Ingredients: Basil 42%, olive oil 40%, cashews 8%, whey 3%, truffle (tuber aestivum Vitt.) 2%, garlic, cheese mix (blend of national aged cheeses), salt, wine vinegar , fructose, natural pecorino flavor. (Acidity regulators: hydrochloric acid, lactic acid).