Notes

Black Truffle Sea Salt and Italian Pasta
The exotic, tantalizing taste of black truffle is defined by Black Truffle Sea Salt itself. Made from Pacific Ocean Sea Salt, this luxurious salt elevates ordinary meals to gastronomically spectacular masterpieces. This salt has no other name than "truffle," but the true is much deeper. This sea salt was used for cooking in Italy since the 12th Century, but it gained worldwide popularity after the tasty treat was featured on the television Food Network's " chefs' table." From there, it has spread its culinary magic everywhere.

This salt is prepared by grinding whole flakes of the truffle, mixing them with water, then drying them and finally pressing the salt into cakes or tarts. Today, there are many different blends of this exquisite salt. One of the most popular ones is the Italian blend, which is made from crushed California Black Truffles and Italian white truffle powder. The resulting black truffle sea salt offers an outstanding taste that pairs well with any pasta dish. Other good-tasting blends include the French blend and the Swiss blend.

For years, people have enjoyed eating the delicious flavor of black truffle sea salt, but the flavor can be somewhat bland. It is for this reason that you will find many recipes that call for ingredients like cream cheese. To bring out the flavor of the cheese, it is important to season it properly. For instance, if you want the flavor of the cheese to dominate, you need to add more cheese to the recipe. Likewise, to keep the flavor subtle, you don't want to use too much cream cheese. The amount you should use depends on the flavor you want to achieve, and on the texture of the ingredients used in the recipe.

A lot of people also like to make a flavored vanilla ice cream using milk and vanilla extract. In order to achieve a pleasant flavor, however, you need to add a lot of sugar, which masks the flavor of the vanilla extract. By doing so, the ice cream still has a hint of vanilla, but no actual vanilla essence. To achieve this effect, you can put several sticks of unsalted peanuts in a pot. After letting them soak overnight in water, strain them, add some milk, and boil the mixture over medium heat until the nuts are soft.

Another way to enjoy the unique flavor of these truffle salt cakes is to use it with fresh mushrooms. While the cubes of truffle salt retain most of the original flavor of the mushrooms, they also help to preserve their color and reduce the amount of moisture loss during the preparation process. Once you have prepared the mushrooms, you can slice them into small pieces using a cheese grater or a food processor, and add them to a bowl of hot water with a couple of drops of rosewater.

You can also season this type of cake with different herbs and spices. There are many recipes that use various combinations of oregano, thyme, rosemary, basil, and oregano. If you have never tried the combination of spices, you will find it quite interesting. It usually starts out by melting a handful of dried oregano leaves in about two tablespoons of olive oil. Mix the leaves with the oil and season to taste with salt and pepper. When it is completely dry, you can form the mixture and wrap it in foil, or use it as a centerpiece for your next table decoration.

If you are serving it as an appetizer, you can also have chopped up radicchio, goji berries, and sliced scallions on the dish. For the pasta portion, you can combine chopped zucchini, mushrooms, and fresh leek in a pan until they are soft. Add olive oil to the pan and heat it up. Add the mushrooms and basil leaves and let the mixture cook for about ten minutes, turning the pasta half way through to seal the ingredients in place.

The last step is to add your cooked pasta and the softened pea soup at the same time. Bring the whole thing to a boil and cover it with the lid so the steam can circulate. Allow the mushrooms to cook down and then turn the pasta over so the other side is fully cooked. At that point, just add the sea salt and your dish is ready to enjoy!
Read More: http://www.docspal.com/viewer?id=bovwoykg-19860457