Per sfruttare in modo ottimale le qualità del prodotto, si consiglia di utilizzare una quantità di 40-45 g di crema per persona, facendola liquefare scaldandola in padella per 1 minuto con l’acqua di cottura della pasta.
Preparazione a base di tartufo nero, basilico, olio extra vergine di oliva, parmigiano reggiano DOP, formaggio pecorino, pinoli. Ideale come condimento per crostini e ripieni per antipasti, primi e secondi piatti, frittate, uova occhio di bue e per tutte le pietanze al tartufo.
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