Parmesan And Truffle Cream 80g

Organoleptic characteristics – White sauce with truffles bland consistency, fine texture, and typical taste and aroma.
Ingredients – CREAM, Parmigiano Reggiano DOP 5,5% ( MILK, salt, rennet), Bianchetto truffle (Tuber borchii Vitt.) 3%, corn starch, salt , flavouring, MILK whey protein, emulsifying salt: E331
OGM – The product doesn’t contain and doesn’t come from genetically modified organisms.
Use and recipe – To make the very most of the product, it is recommended to use 40-45 g of the sauce, warming it in the frying pan for 1 minutes and and heat it up with water from the pasta
Truffle Pennette for 4 people:
– 350 g of durum wheat penne
– 1 x 130g jar of Parmesan and Bianchetto truffle cream
-Parmesan, according to your taste.
In a large frying pan, prepare the cream and truffle sauce, drain the pasta and add it to the pan, stirring for 2-3 minutes and adding some parmesan to complete the dish.