Name: Flagship Truffle Butter
Brand: Truffleist
Price: 50.00 USD
Availability: InStock
Rating: 4.78 (18 reviews)

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blink - Truffleist

The product that inspired the company. At 17%, this butter has the highest concentration of truffles on the market. Made with a ratio of 1 pound of Black Winter Truffles from Périgord, France to 5 pounds of fresh Kriemhild Meadow Butter from grass fed cows in Hamilton, NY. This incredible butter is perfect on top of seared steak, mashed or roasted potatoes, steamed veggies, tossed in with hot pasta, or on a toasted baguette. 2.5oz (74ml) Adds a beautiful finish to soft polenta Combine with Fresh Sage or Rosemary for an earthy compound butter Melt over seared beef, roasted whole fish, seared chicken thighs All butter ships with cold packs and must be refrigerated upon receipt. Ingredients: Kriemhild Meadow Butter (NY), Périgord Black Winter Truffles (Tuber melanosporum) (17%), Sel Gris (unrefined, hand harvested) See all recipes that use Flagship Truffle Butter.

<div class="product-text">
The product that inspired the company. At 17%, this butter has the highest concentration of truffles on the market. Made with a ratio of 1 pound of Black Winter Truffles from Périgord, France to 5 pounds of fresh Kriemhild Meadow Butter from grass fed cows in Hamilton, NY. This incredible butter is perfect on top of seared steak, mashed or roasted potatoes, steamed veggies, tossed in with hot pasta, or on a toasted baguette. 2.5oz (74ml)
<ul>
<li style="font-weight: 400;">Adds a beautiful finish to soft polenta</li>
<li style="font-weight: 400;">Combine with Fresh Sage or Rosemary for an earthy compound butter</li>
<li style="font-weight: 400;">Melt over seared beef, roasted whole fish, seared chicken thighs</li>
</ul>
All butter ships with cold packs and must be refrigerated upon receipt. 
Ingredients: Kriemhild Meadow Butter (NY), Périgord Black Winter Truffles (Tuber melanosporum) (17%), Sel Gris (unrefined, hand harvested) 
See all recipes that use <a href="/collections/recipes?pf_t_ingredients=Flagship+Truffle+Butter" target="_blank">Flagship Truffle Butter</a>.
</div>

Flagship Truffle Butter

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Ingredients: 2 tablespoons olive oil8 ounces guanciale or pancetta, diced 4 large eggs, at room temperature 1 cup freshly grated Parmigiano-Reggiano cheese1 teaspoon freshly ground black pepper 1 tsp Truffleist Truffle Salt1 Tbsp Truffleist Truffle ButterKosher salt 1 pound bucatini Directions In a large saute pan, heat the oil over medium heat. Add the pancetta and cook until it is browned and the fat has rendered, about 5 minutes. Reduce the heat to the lowest setting and keep warm. Mix together the eggs, cheese, Truffle Salt, and pepper in a bowl. Set aside. Fill a large pot with water with a generous portion of Kosher Salt. Bring the water to a boil. Add the pasta and cook according to the directions on the package until al dente. Reserve 1 cup of the pasta cooking liquid. Drain the pasta, transfer to the bowl with the egg mixture and add the guanciale, along with all the fat from the pan. Add the Truffle Butter to the pasta, toss pasta with the egg-cheese mixture and the guanciale until the eggs are cooked and the pasta is coated and creamy, about 1 minute. If desired - garnish with an extra egg yolk, sprinkle with additional cheese, Truffle Salt and Pepper. Serve immediately.

Ingredients: 
2 tablespoons olive oil 8 ounces guanciale or pancetta, diced  4 large eggs, at room temperature  1 cup freshly grated Parmigiano-Reggiano cheese 1 teaspoon freshly ground black pepper  1 tsp Truffleist Truffle Salt 1 Tbsp Truffleist Truffle Butter Kosher salt  1 pound bucatini
 
Directions
In a large saute pan, heat the oil over medium heat. Add the pancetta and cook until it is browned and the fat has rendered, about 5 minutes. Reduce the heat to the lowest setting and keep warm.
Mix together the eggs, cheese, Truffle Salt, and pepper in a bowl. Set aside.
Fill a large pot with water with a generous portion of Kosher Salt. Bring the water to a boil. Add the pasta and cook according to the directions on the package until al dente. 
Reserve 1 cup of the pasta cooking liquid.
Drain the pasta, transfer to the bowl with the egg mixture and add the guanciale, along with all the fat from the pan. Add the Truffle Butter to the pasta, toss pasta with the egg-cheese mixture and the guanciale until the eggs are cooked and the pasta is coated and creamy, about 1 minute. 
If desired - garnish with an extra egg yolk, sprinkle with additional cheese, Truffle Salt and Pepper.
Serve immediately.

Flagship Truffle Butter

Description

Truffle Bucatini Carbonara

Bacon Wrapped Dates Stuffed With Truffle Foie Gras

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