Salsa bianca al tartufo

A light truffle sauce for those who want to bring the essence of summer truffles to the table in an uncomplicated way. This Italian salsa bianca al tartufo combines summer truffles with pieces of trumpet mushrooms, bound in a base of cream, butter, and sheep's cheese. The truffle aroma remains clearly perceptible without being overpowering.

It works most directly as a pasta sauce: poured over fresh tagliolini or pappardelle, thinned with a little cooking water and finished with Parmesan. It also works well as a crostini spread or risotto base. A dry, full-bodied white wine pairs well with it – a Vermentino di Sardegna, a mature Soave Classico, or a Pinot Gris from South Tyrol.