Bourgogne truffles in cognac Tuber Uncinatum
Never simply take a preserved truffle out of the jar, slice it, and eat it. These truffles are best in cooking! Remove the truffle from the cognac and let it sit on a kitchen towel. Gently pat dry with the towel. Chop or slice and lightly sautee the truffle slivers on either side, preferably in organic truffle butter. Add the truffles at the end of the dishes cooking process. Lovely with potatoes, eggs, pasta or risotto. Finish your dish with some splashes of Mother Earth signature blend organic white truffle oil for a deeper truffle flavour.
- Origin & Production
- Pairs with
- Shelf life & Nutrial
- How to use
Steaks, fish, poultry, veggies, risotto, pasta, pizza, accompanying bread and/or cheeses, baking and desserts, or virtually anything you ever can imagine.
Vegetarian, Vegan, Gluten Free, Lactose-free, Nut Free.
Bourgogne truffles (Tuber Uncinatum), cognac.
Shelf life & Nutrial
Shelf life: 18 months.
Unopened: Store dry at room temperature max. 22 ° C
Opened: Keep refrigerated 2-4°C.Use within 3 days.
glass fully recyclable when detached from label and lid (recycle as metal).
Nutritional values per 100 g
energy 707kj/169 kcal
fat 1g – of which saturated 0g
carbohydrates 25g – of which sugar 1g
How to use
Remove the truffle from the jar and place on a clean kitchen towel. Dry gently. Chop or slice and saute lightly on each side, preferably together with Mother Earth signature blend or/and truffle butter. Serve as a garnish on any dish! Just before serving, add some splashes of Mother Earth signature blend a for a deeper truffle taste.