Italian Burgundy Truffles 25g/50g
$6.99
(ea)
- Whole Truffles 25g or Truffle Salsa 50g
- Add a gourmet touch to your seafood, sauces, pasta or egg dishes with decadent Burgundy Truffles or Truffle Salsa
- See packs for recipe suggestions: Prawn and Burgundy Truffle Pasta and Truffle Scrambled Eggs Recipe Recipe Prawn and Burgundy Truffle Pasta Serves: 4 Prep time: 25 mins Cooking time: 10 mins Ingredients:
- 2 tbsp Australian Extra Virgin Olive Oil
- 1 red onion, finely diced
- 250g The Fishmonger prawns, thawed
- 1 cup sliced mushrooms
- 1 tsp Stonemill ground paprika
- 1/4 cup white wine
- 1/4 cup Farmdale thickened cream
- 2 Deli Originals Italian Burgundy Truffles, finely shaved
- 2 cups Remano spaghetti, cooked to al dente
- 1 cup fresh rocket
- Salt and pepper, to season
- Finely sliced Westacre parmesan, to top Method:
- Heat olive oil in a large pan, then add red onion and fry until caramelised.
- Add the prawns and mushrooms. Fry for a few minutes, stirring occasionally, until the mushroom has softened and the prawns start to turn orange.
- Add paprika and stir through, then add wine.
- Cook for one minute, then add the cream and truffles.
- Add cooked spaghetti, rocket and season with salt and pepper. Stir through to combine, top with parmesan and serve.
- Whole Truffles 25g or Truffle Salsa 50g
- Add a gourmet touch to your seafood, sauces, pasta or egg dishes with decadent Burgundy Truffles or Truffle Salsa
- See packs for recipe suggestions: Prawn and Burgundy Truffle Pasta and Truffle Scrambled Eggs Recipe Recipe Prawn and Burgundy Truffle Pasta Serves: 4 Prep time: 25 mins Cooking time: 10 mins Ingredients:
- 2 tbsp Australian Extra Virgin Olive Oil
- 1 red onion, finely diced
- 250g The Fishmonger prawns, thawed
- 1 cup sliced mushrooms
- 1 tsp Stonemill ground paprika
- 1/4 cup white wine
- 1/4 cup Farmdale thickened cream
- 2 Deli Originals Italian Burgundy Truffles, finely shaved
- 2 cups Remano spaghetti, cooked to al dente
- 1 cup fresh rocket
- Salt and pepper, to season
- Finely sliced Westacre parmesan, to top Method:
- Heat olive oil in a large pan, then add red onion and fry until caramelised.
- Add the prawns and mushrooms. Fry for a few minutes, stirring occasionally, until the mushroom has softened and the prawns start to turn orange.
- Add paprika and stir through, then add wine.
- Cook for one minute, then add the cream and truffles.
- Add cooked spaghetti, rocket and season with salt and pepper. Stir through to combine, top with parmesan and serve.