White Truffle Sauce
BRUSCHETTA: Toast some bread slices.
Warm up the sauce in a pan on low heat, adding a knob of butter.
Spread the warm sauce on the bread and serve.
OMELETTE: Put the eggs, a pinch of salt, 2 teaspoons of milk and the White Truffle Sauce
(1 teaspoon for 2 eggs) in a bowl and beat the mixture until blended. Pour it in a frying pan and let it cook on low heat.
Flip the omelette once it set enough to ensure even cooking on both sides.
PASTA - EGG PASTA - RICE: Boil the water, add salt and let the pasta or rice cook.
Warm up the white truffle sauce in a pan with a knob of butter on low heat (alternatively, you can mix the sauce with cream). Once cooked al dente, drain the pasta or rice and use the White Truffle Sauce to season it
If you want, you can add Parmesan cheese.
MEAT: Season and flour the meat, then pan-fry it in butter or extra virgin olive oil.
Warm up the sauce in a pan with a knob of butter on low heat.
Spread the warm sauce on the cooked meat and serve.
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