Succumb to the extreme temptation of “1st boiling” extra black truffles. These truffles are boiled only once -hence the appellation- so they keep all those precious aromas for your gourmet masterpieces (meat dishes, stocks and sauces, fish, appetizers…).
For a prestige dining menu, add black truffle peelings to your vegetable purée and pasta side dishes, and drizzle a little black truffle-flavoured olive oil over your salads and other raw vegetables.
These products are already cooked. To preserve their natural aromas, add them at the very last minute (juice included) to your hot preparations and sauces.