What is Salsa Tartufina and what the heck do I do with it?
My sister brought me a jar of Salsa Tartufina (Truffle & Mushroom Sauce?) back from Italy - about a third of a cup. What do I do with it now? Any recipes? What is the shelf life? How long will it last once opened and in the fridge? It's my first experience with Truffles and I'm a bit intimidated. Thanks!
I bought some of this at a food shop in Rome (the one that's been in all the magazines) and the owner told me to heat a few spoonfuls up in a little olive oil and/or butter, add some cooked pasta and emulsify the sauce with a bit of the pasta water. It's pretty good, although I don't taste the truffle much.
A similar friend brought me back something very similar. I ended up putting a few spoonfuls in tomato sauce that I used in an eggplant lasagne and it added a lot of complexity. I also tossed a spoonful with steamed asparagus, which was yummy. You could add it to polenta or a simple cream sauce. Good luck!