Italian Black Truffle Salt Recipe

Black Truffle Sea Salt is made from the dried pods of black truffle. Also known as Italian Black Truffle Sea Salt, Truffle De Caution, or Gourmet Italian Sea Salt.

Taste and aroma: Rich, spicy, and earthy with just a hint of heavenly truffles.

Uses: This deliciously-flavored, naturally-formed sea salt has been used for years for cooking eggs and French fries (when they were still sinfully delicious). It has also been an ingredient in many dishes for its savory and rich flavor.

The black truffle salt has a long way to go from being a humble preparation that could be found only in Italy to being available in many American restaurants. Why? This is due to many factors. Probably the most important factor is the long and rich history of truffles in Italy. Another is the fact that black truffles are very salty. This is why they need to be prepared in large quantities and stored in air-tight containers to prevent the salt from evaporating too much.

Traditionally, the best Italian black truffle sea salt is made by the Roman dish, cone Register, which translates to "sharp". It is typically made with young black truffles that have not been aged. This is a process that takes many weeks and involves several stages. During this long process, the flavors and aromas of the truffles develop, taking along different notes that are then blended together. This is what gives this salt its rich, earthy taste and aroma.

Along the way, the ingredients needed to make the pasta dough also undergo a long way through the making process. This includes the flour, salt and water that are used for the making of the dough. The water is first boiled and then strained to remove all traces of starch and grease. The mixture is then made to rest for some time so that the starch can fully absorb into the dough. After this, it is formed into long shaped balls and then baked in the oven at 400F for about 10 minutes.

Many people find that using a mixture of this salty Italian black salt and pasta dough is much better than just sprinkling the surface of the dough. This is because of the fact that the former will add to the elasticity of the dough. The pasta will have more ability to expand when the salt and the other ingredients are present. Sprinkle the salt on top, put in the cooked pasta and let the mixture rest for about five minutes. During this time, the dough will harden and get more elastic, like elastic rubber.

You may also like to take your black sea salt and throw it on top of your pasta right after you form it. This way you get the best of both worlds-your pasta will have the crust of the sea salt while the taste of the sage leaves remains. For an additional fun twist, try tossing in some chopped mushrooms. These types of mushrooms go well with mushrooms in general and black truffle in particular. You may also want to sprinkle some spinach on top of it for a nice, healthy boost.

Truffles come in many varieties, but the most famous varieties are those that are handmade. If you want to create your own, it is important that you follow directions carefully. In fact, even experts do not suggest that you actually toss the pasta by hand because it tends to suffer from too much folding. Instead, you should use a pasta roller. There are different types of the roller so follow the instructions carefully so that your creation turns out perfect.

If you have never tried this kind of salt before, then it is time for you to give it a shot. The flavor is awesome and it works as well or better than any other traditional Italian black truffle. What's more, it does not have the heavy salt content that is usually found in the real thing. So, what are you waiting for?