Butter and
White Truffle Specialty
Anhydrous Butter with a delicate aroma and a pleasant flavour, enriched with White Truffle (Tuber magnatum pico) flakes, and good to use as crostino topping or as a sauce for pasta. It is also excellent to stir risotto.
Butter 95%, bianchetto truffle (Tuber borchii vitt.) 3%, white truffle (Tuber magnatum Pico) 2%, flavouring.
Energy kJ 3518 kcal 856 – Fat g 94.8 of which saturated fatty acids g 63.6 – Carbohydrates g 0.0 of which sugars g 0.0 – Protein g 0.3 – Salt g 0.0
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Egg tagliolini with butter and white truffle specialty
ingredients
100gr 0 flour
1 egg
PORTIONS
2 People
PREPARATION
quick and easy
preparation
Mix and knead everything together.
When it has not taken up all the flour, add a drizzle of oil, which is used to keep the dough from oxidizing. When the dough is smooth, wrap it in a layer of plastic wrap and let it rest 2 hours in the refrigerator. After that, the dough will be firm and will be rolled out with a rolling pin. With a flat object (e.g., majolica handle) cut out tagliolini. Alternative: you fold the dough and cut out until you get noodles. More salty water than usual for fresh pasta 2 teaspoons butter in pan over low heat, regular butter can be added to make it creamier. When the pasta is ready, add some cooking water to the pan and sauté the pasta. If desired, melt a teaspoon of cheese and butter to make it creamier.
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Roe Deer Sirloin with Selektia Truffle Butter
ingredients
Selektia White Truffle Butter
Roe deer sirloin
Salt
Rosemary
PORTIONS
4 People
PREPARATION
quick and easy
preparation
Start by heating a pan well and place the roe deer fillet in to brown on all sides. Make sure to cook each side evenly, including the beginning and end of the fillet. Once golden, wrap the fillet in some paper and place it in the still hot pan, covering it with a lid to allow the heat to penetrate the meat. Let it rest for 5-10 minutes. Once the resting time has elapsed, clean the pan of any residue and bring it back to temperature. Finish heating the sirloin in the pan. Once heated, remove the sirloin from the pan and cut it on the diagonal. Dry the sirloin lightly with kitchen paper and place it on a plate. Add the Selektia white truffle butter on top, letting it melt evenly over the hot meat. Finish the dish with a little coarse salt and rosemary.
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Scrambled Egg with White Truffle Butter
ingredients
Selektia White Truffle Butter
Egg
Cream
Salt
PORTIONS
4 People
PREPARATION
quick and easy
preparation
Heat a pan on the stove and add a drizzle of oil. Break two eggs directly into the pan. When the egg white is completely cooked, turn off the heat and break the yolks with a fork. Add a little cream and start scrambling the eggs. To obtain a creamy consistency, add a little more cream. Also add a teaspoon of Selektia white truffle butter and a pinch of salt. Add another drop of cream if necessary and mix everything well. Serve the scrambled egg on a slice of bread, garnished with a sprinkle of pepper. The dish is ready to be
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Butter specialties
with White Truffle
Anhydrous Butter with a delicate aroma and a pleasant flavour, enriched with White Truffle (Tuber magnatum pico) flakes, and good to use as crostino topping or as a sauce for pasta. It is also excellent to stir risotto.
INGREDIENTS
Butter 95%, bianchetto truffle (Tuber borchii vitt.) 3%,
white truffle (Tuber magnatum Pico) 2%,
flavouring.
Energy kJ 3518 kcal 856
Fat g 94.8 of which saturated fatty acids g 63.6
Carbohydrates g 0.0 of which sugars g 0.0
Protein g 0.3
Salt g 0.0
Discover our recipe
Roe Deer Sirloin with Selektia Truffle Butter
PORTIONS
4 People
PREPARATION
QUICK AND EASY
ingredients
Selektia White Truffle Butter
Roe deer sirloin
Salt
Rosemary
preparation
Start by heating a pan well and place the roe deer fillet in to brown on all sides. Make sure to cook each side evenly, including the beginning and end of the fillet. Once golden, wrap the fillet in some paper and place it in the still hot pan, covering it with a lid to allow the heat to penetrate the meat. Let it rest for 5-10 minutes. Once the resting time has elapsed, clean the pan of any residue and bring it back to temperature. Finish heating the sirloin in the pan. Once heated, remove the sirloin from the pan and cut it on the diagonal. Dry the sirloin lightly with kitchen paper and place it on a plate. Add the Selektia white truffle butter on top, letting it melt evenly over the hot meat. Finish the dish with a little coarse salt and rosemary.
Shop online
Buy our
Truffle Butter
Do you have a restaurant or are you a distributor?
Discover our recipe
Scrambled Egg with White Truffle Butter
PORTIONS
4 People
PREPARATION
QUICK AND EASY
ingredients
Selektia White Truffle Butter
Egg
Cream
Salt
preparation
Heat a pan on the stove and add a drizzle of oil. Break two eggs directly into the pan. When the egg white is completely cooked, turn off the heat and break the yolks with a fork. Add a little cream and start scrambling the eggs. To obtain a creamy consistency, add a little more cream.
Also add a teaspoon of Selektia white truffle butter and a pinch of salt. Add another drop of cream if necessary and mix everything well. Serve the scrambled egg on a slice of bread, garnished with a sprinkle of pepper. The dish is ready to be
Shop online
Buy our
Truffle Butter
Do you have a restaurant or are you a distributor?
Discover our recipe
Egg noodles with
Selektia Truffle Butter
PORTIONS
4 People
PREPARATION
QUICK AND EASY
ingredients
Selektia White Truffle Butter
Roe deer sirloin
Salt
Rosemary
preparation
Start by heating a pan well and place the roe deer fillet in to brown on all sides. Make sure to cook each side evenly, including the beginning and end of the fillet. Once golden, wrap the fillet in some paper and place it in the still hot pan, covering it with a lid to allow the heat to penetrate the meat. Let it rest for 5-10 minutes. Once the resting time has elapsed, clean the pan of any residue and bring it back to temperature. Finish heating the sirloin in the pan. Once heated, remove the sirloin from the pan and cut it on the diagonal. Dry the sirloin lightly with kitchen paper and place it on a plate. Add the Selektia white truffle butter on top, letting it melt evenly over the hot meat. Finish the dish with a little coarse salt and rosemary.
Shop online
Buy our
Truffle Butter
Do you have a restaurant or are you a distributor?
Discover our recipe
Egg noodles with
Selektia Truffle Butter
PORTIONS
4 People
PREPARATION
QUICK AND EASY
ingredients
Selektia White Truffle Butter
Roe deer sirloin
Salt
Rosemary
preparation
Start by heating a pan well and place the roe deer fillet in to brown on all sides. Make sure to cook each side evenly, including the beginning and end of the fillet. Once golden, wrap the fillet in some paper and place it in the still hot pan, covering it with a lid to allow the heat to penetrate the meat. Let it rest for 5-10 minutes. Once the resting time has elapsed, clean the pan of any residue and bring it back to temperature. Finish heating the sirloin in the pan. Once heated, remove the sirloin from the pan and cut it on the diagonal. Dry the sirloin lightly with kitchen paper and place it on a plate. Add the Selektia white truffle butter on top, letting it melt evenly over the hot meat. Finish the dish with a little coarse salt and rosemary.
Shop online
Buy our
Truffle Butter
Do you have a restaurant or are you a distributor?
