{"product_id":"tartuflanghe-sardellencreme-mit-trueffel","title":"Anchovy cream with truffle","description":"\u003ch2\u003eAnchovy cream with truffle. Butter, salted anchovies and summer truffle from the tube.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003eThe \u003cstrong\u003eanchovy cream with truffle\u003c\/strong\u003e from Tartuflanghe is a spreadable flavored butter with salted anchovies and Italian summer truffle in a 30 g tube. No spicy anchovy paste, no truffle concentrate, no weeks-long supply.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eAnchovy cream with truffle\u003c\/strong\u003e is a flavored butter from Piedmont, which Tartuflanghe makes in Piobesi d'Alba from butter, cream, salted anchovies and Tuber aestivum. It solves a small kitchen problem. A jar of anchovy fillets is quickly too large for a few crostini. The rest then sits in the oil for days waiting for an idea. The tube, on the other hand, is just enough for an aperitivo with a small group. Draining, chopping and mixing are unnecessary; the cream goes straight onto the bread.\u003c\/p\u003e\n\n\u003ch3\u003eMild at first, salty in the middle, truffle on the finish\u003c\/h3\u003e\n\n\u003cp\u003eThe cream tastes soft and buttery at first, then the salted anchovy brings a savory depth that lingers on the palate. This depth is called umami. It refers to the fifth basic taste, which is created when fish matures in salt. The cream does not taste fishy in an unpleasant way.\u003c\/p\u003e\n\n\u003cp\u003eThe truffle makes up only one percent of the recipe and remains an accompanying voice. Tartuflanghe describes the summer truffle with notes of forest floor, fresh mushroom and hazelnut. According to the manufacturer, it tastes stronger on the palate than in the nose. Anyone who only smells the opened tube therefore slightly underestimates it. The texture is smooth and creamy, slightly firmer from the refrigerator.\u003c\/p\u003e\n\n\u003cp\u003eAnyone looking for the salty punch of a classic anchovy paste will find this cream too mild. For a significantly stronger fish note, you are better off choosing whole fillets such as the \u003ca href=\"\/en\/products\/olasagasti-sardellen-nach-baskischer-art-190g\"\u003eBasque-style anchovies\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eOn toasted bread, soft egg and hot pasta\u003c\/h3\u003e\n\n\u003cp\u003eThe anchovy cream with truffle works most naturally on freshly toasted white bread while it is still warm. Allow about three grams per slice, then the tube is enough for around ten small crostini. A few leaves of flat-leaf parsley on top add freshness.\u003c\/p\u003e\n\n\u003cp\u003eFor a quick pasta dish for two people, add half the tube with three tablespoons of pasta water to a warm pan. Toss the drained tagliolini in it until they shine. Those who like it creamier can add a spoonful of \u003ca href=\"\/en\/products\/tartuflanghe-trueffelcreme-mit-parmigiano-reggiano-180g\"\u003etruffle cream with Parmigiano Reggiano\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eIn risotto, the cream replaces the butter used for mantecatura. That is the term for vigorously stirring in fat after taking the rice off the heat. A teaspoon on a soft-boiled egg or a resting beef fillet melts in seconds.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Lukewarm new potatoes, halved and topped with a dollop of cream, are an underrated aperitivo snack. The cream is not suitable for cooking or braising. Under high heat, the butter separates, and the truffle aroma disappears.\u003c\/p\u003e\n\n\u003ch3\u003eA Piedmontese snack, reimagined in Piobesi d'Alba\u003c\/h3\u003e\n\n\u003cp\u003ePane, burro e acciughe, or bread with butter and anchovies, has been part of the early evening snack in Piedmont for generations. According to tradition, the anchovies came to the inland over the old salt roads from the Ligurian coast. Salted, they endured the long journey over the mountains.\u003c\/p\u003e\n\n\u003cp\u003eTartuflanghe comes from the same culinary culture. Beppe Montanaro opened the restaurant Da Beppe in Alba in 1968, and in 1975 he founded the company with his wife Domenica. Today, Stefania and Paolo Montanaro run the house in Piobesi d'Alba. In 2024, Tartuflanghe introduced truffle creams in tubes for the aperitivo. For this approach, the house received an Italian Food Award in the Innovation category at the SIAL trade fair in Paris.\u003c\/p\u003e\n\n\u003cp\u003eThe summer truffle is searched for from May to August, in Piedmont under oaks, poplars, lindens and hazel bushes. Its aroma is more restrained than that of the white Alba truffle. In a butter cream, this is an advantage, because it accompanies the anchovy rather than overpowering it.\u003c\/p\u003e\n\n\u003ch3\u003eOne tube for one evening, not for a supply\u003c\/h3\u003e\n\n\u003cp\u003eThe anchovy cream with truffle is designed for one occasion, not for the pantry. Unopened, the tube keeps in a cool, dry place, without a refrigerator. After opening, however, it must be refrigerated at 4 °C and used up within three days. It is therefore not suitable for occasional single portions over several weeks.\u003c\/p\u003e\n\n\u003cp\u003ePrecisely this size makes it a handy gift. Together with some bread and a bottle of Arneis from Roero, it becomes a small Piedmontese aperitivo. It is also a reliable reserve for hosts who prefer to entertain guests spontaneously.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eToast bread, open the tube, fill glasses. An evening does not need more when Piedmont sits at the table for an hour.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"TartufLanghe","offers":[{"title":"30 g","offer_id":57856228458822,"sku":"047DAN104828","price":6.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/tartuflanghe-sardellencreme-mit-trueffel.png?v=1794394235","url":"https:\/\/ginusslande.com\/en\/products\/tartuflanghe-sardellencreme-mit-trueffel","provider":"genussland","version":"1.0","type":"link"}