SERVING SUGGESTIONS 

Black Truffle Salsa

Tetsuya’s Black Truffle Salsa can be used tossed through pasta, or stir a teaspoon into scrambled eggs for a decadent breakfast. It is a key ingredient in Tetsuya's famous Truffle Butter served at his Sydney restaurant. You can find the recipe for the Truffle Butter here, as well as Truffle Butter with Ricotta.

Tetsuya’s Truffle Butter

Ingredients:

40g Tetsuya’s Truffle Salsa,

160g unsalted butter (softened)

25g parmesan cheese (finely grated)

Method:

1. Mix together Truffle Salsa, softened butter and grated parmesan until well combined.

2. Taste and add a little more Truffle Salsa if you require a stronger flavour.

3. Spoon into a butter dish, cover and refrigerate. It can be refrigerated for up to 1 week.

Tetsuya’s Truffle Butter with Ricotta

100g unsalted butter (room temperature)
90g ricotta cheese
1g salt
18g Tetsuya's Truffle Salsa
8g grated parmesan cheese

Method
1 Whip the butter in an electric mixer (If Kitchen Aid, use the paddle attachment on speed 4). It will take around 5-8 mins until the butter is light and fluffy.
2. Turn the speed down (If Kitchen Aid down to 2), and slowly add the ricotta cheese and parmesan cheese.
3. When all is combined add the truffle salsa and salt.
4. Keep in room temperature before serving.

Tetsuya’s Black Truffle Salsa can also be used tossed through pasta or, stir a teaspoon into scrambled eggs.

This product has been developed by Master Chef Tetsuya Wakuda, with one of the most reputable Italian company specialized on this field. The selection of the Black Truffle and all other ingredients is supervised by Chef Wakuda, his meticulous approach ensure that only the best is chosen. Due to the delicate nature of this item and the high sensitivity to foreign material, the cutting, mixing and filling is carried out under the stringiest health and safety environment. Used consistently at Chef Wakuda's Sydney Restaurant, Tetsuya's, the Truffle Butter is the more versatile version. 

List of Ingredients

Gluten Free: NO