So many truffles you can barely see the butter! A favorite on top of steak; a delicious addition to pasta; an ideal seasoning for braised, steamed or sauteed vegetables. For flavor-per-ounce, this has to be the truffle's shining moment. Let little pats melt over a fish fillet or lobster or grilled veal chops. Swirl into warmed mushrooms to make a fettuccine sauce. Brush over toast and float on top of soup.
Let little pats melt over a fish fillet or lobster or grilled veal chops. Swirl into warmed mushrooms just to make a fettuccine sauce. Brush over toast and float on top of soup. However our favorite is simply to melt this over a freshly grilled Filet Mignon
Pairing With Wine
Depends on the dish - red meat and truffles expects a good Bordeaux or big Zin, poultry would probably prefer Chenin Blanc