Summer truffle carpaccio
Condiment based on extra virgin olive oil with bitter and spicy notes to the typical flavor of Truffle, excellent for flavoring pasta dishes but also omelets meat, fish and pizza.
INGREDIENTS
Summer Truffle (Tuber aestivum vitt.) 60%, sunflower oil, salt , flavouring.
NUTRITIONAL VALUES
Energy kJ 1599 kcal 389 – Fat g 40,3 of which saturates g 4,6 – Carbohydrate g 0,4 of which sugars g 0,4 – Fiber g 5,1 – Protein g 3,6 – Salt g 0,44
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Sea Bass with Summer Truffle Carpaccio
ingredients
Sea bass
Selektia Summer Truffle Carpaccio
PORTIONS
4 People
PREPARATION
quick and easy
preparation
Start by thoroughly cleaning the sea bass and make two well-cleaned, boneless fillets. Take a baking tray, add a drizzle of oil and arrange the sea bass fillets. Season the fillets with Selektia Summer Truffle Carpaccio, sprinkle with truffle oil and place a few slices of truffle on top of the fish. Bake at 220 degrees for about 2 minutes. Remove from the oven and plate the sea bass fillets, adding more slices of raw summer truffle carpaccio on top of the fish. Finish with a pinch of salt and serve immediately.
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Cream of Potatoes with Summer Truffle Carpaccio
ingredients
Potato
Butter
Milk
Selektia Summer Truffle Carpaccio
Spiced salt
PORTIONS
4 People
PREPARATION
quick and easy
preparation
Start by peeling the potato and cutting it into slices, then further cut them into regular strips. Place the potato strips in a saucepan and add a little butter. Turn on the heat and let the butter melt, then add a little spiced salt. When the butter is well melted, add the milk and a little water until it covers the potatoes. Bring to the boil and cook for a few minutes, until the potatoes begin to fall apart. At this point, transfer everything into a blender and start blending. If the cream is too thick, add a little water until you get a soft and well-mixed consistency. Add a little Selektia Summer Truffle Carpaccio oil to the cream to enhance its flavour and blend again to combine everything. Your cream is ready. Arrange it on a plate and top with a few pieces of raw summer truffle carpaccio on top of the cream.
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Salad with Burrata and Summer Carpaccio
ingredients
Salad
Salt
Cherry tomatoes
Burrata
Selektia Summer Truffle Carpaccio
PORTIONS
4 People
PREPARATION
quick and easy
preparation
Start by placing the salad on a plate. Add the halved cherry tomatoes, a drizzle of extra virgin olive oil and a pinch of salt. Place the burrata in the centre of the plate and cut it, opening it delicately. Add the Selektia Summer Truffle Carpaccio on top of the burrata. Serve immediately and enjoy your salad with burrata and summer truffle carpaccio.
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Fassona Tartare with Truffle Carpaccio
ingredients
Selektia Truffle Carpaccio
Fassona Beef
Coarse Salt
PORTIONS
4 People
PREPARATION
quick and easy
preparation
Start by placing the Fassona meat in the freezer to harden it, making it easier to cut into cubes without breaking it apart. Once hardened, cut the meat into thin slices. Overlap the slices and cut them into strips, then compact them and cut them into cubes as fine as possible. This method will help you get a perfect tartare. After cutting the meat, salt it and season with the Selektia Truffle Carpaccio oil. Add a few crumbs of carpaccio inside the meat to further flavor it. Mix everything together with a knife until you obtain a well-blended tartare. Before plating, check the saltiness of the meat and, if necessary, add more salt. If you like, you can add a pinch of pepper. Place the ready tartare inside a mold and press to give it a more regular shape. Finish the dish by placing some slices of carpaccio on top of the tartare. This dish pairs well with raw dairy products such as buffalo mozzarella or stracciatella.
SHOP ONLINE
Buy our Summer Truffle Carpaccio
Do you have a restaurant or are you a distrubutor?
Summer Truffle Carpaccio
Summer Truffle (Tuber aestivum Vitt.) thinly slices in sunfloweroil with a delicate aroma, and a ligth flavour enriched with the typical Tuscan spicy notes. Good as a sauce for pasta or a dressing for red and white meat.
INGREDIENTS
Summer Truffle (Tuber aestivum vitt.) 60%, sunflower oil, salt , flavouring.
NUTRITIONAL VALUES
Energy kJ 1599 kcal 389 – Fat g 40,3 of which saturates g 4,6 – Carbohydrate g 0,4 of which sugars g 0,4 – Fiber g 5,1 – Protein g 3,6 – Salt g 0,44
Discover our recipe
Sea Bass with
Summer Truffle Carpaccio
PORTIONS
4 People
PREPARATION
QUICK AND EASY
ingredients
Sea bass
Selektia Summer Truffle Carpaccio
preparation
Start by thoroughly cleaning the sea bass and make two well-cleaned, boneless fillets. Take a baking tray, add a drizzle of oil and arrange the sea bass fillets. Season the fillets with Selektia Summer Truffle Carpaccio, sprinkle with truffle oil and place a few slices of truffle on top of the fish. Bake at 220 degrees for about 2 minutes. Remove from the oven and plate the sea bass fillets, adding more slices of raw summer truffle carpaccio on top of the fish. Finish with a pinch of salt and serve immediately.
Discover our recipe
Cream of Potatoes with Summer Truffle Carpaccio
PORTIONS
4 People
PREPARATION
QUICK AND EASY
ingredients
Potato
Butter
Milk
Selektia Summer Truffle Carpaccio
Spiced salt
preparation
Start by peeling the potato and cutting it into slices, then further cut them into regular strips. Place the potato strips in a saucepan and add a little butter. Turn on the heat and let the butter melt, then add a little spiced salt. When the butter is well melted, add the milk and a little water until it covers the potatoes. Bring to the boil and cook for a few minutes, until the potatoes begin to fall apart. At this point, transfer everything into a blender and start blending. If the cream is too thick, add a little water until you get a soft and well-mixed consistency. Add a little Selektia Summer Truffle Carpaccio oil to the cream to enhance its flavour and blend again to combine everything. Your cream is ready. Arrange it on a plate and top with a few pieces of raw summer truffle carpaccio on top of the cream.
Discover our recipe
Salad with Burrata and Summer Carpaccio
PORTIONS
4 People
PREPARATION
QUICK AND EASY
ingredients
Salad
Salt
Cherry tomatoes
Burrata
Selektia Summer Truffle Carpaccio
preparation
Start by placing the salad on a plate. Add the halved cherry tomatoes, a drizzle of extra virgin olive oil and a pinch of salt. Place the burrata in the centre of the plate and cut it, opening it delicately. Add the Selektia Summer Truffle Carpaccio on top of the burrata. Serve immediately and enjoy your salad with burrata and summer truffle carpaccio.
Discover our recipe
Fassona Tartare with Truffle Carpaccio
PORTIONS
4 People
PREPARATION
QUICK AND EASY
ingredients
Selektia Truffle Carpaccio
Fassona Beef
Coarse Salt
preparation
Start by placing the Fassona meat in the freezer to harden it, making it easier to cut into cubes without breaking it apart. Once hardened, cut the meat into thin slices. Overlap the slices and cut them into strips, then compact them and cut them into cubes as fine as possible. This method will help you get a perfect tartare. After cutting the meat, salt it and season with the Selektia Truffle Carpaccio oil. Add a few crumbs of carpaccio inside the meat to further flavor it. Mix everything together with a knife until you obtain a well-blended tartare. Before plating, check the saltiness of the meat and, if necessary, add more salt. If you like, you can add a pinch of pepper. Place the ready tartare inside a mold and press to give it a more regular shape. Finish the dish by placing some slices of carpaccio on top of the tartare. This dish pairs well with raw dairy products such as buffalo mozzarella or stracciatella.
Shop online
Buy our
Summer Truffle Carpaccio
Do you have a restaurant or are you a distributor
