DRIED SUMMER TRUFFLE - 3 g

SUMMER TRUFFLE (TUBER AESTIVUM VITT.)SELECTED AND SLOWLY DEHYDRATED AND AT LOW TEMPERATURE. 
THE USE IS THE SAME AS FRESH TRUFFLE, TO COOK FIRST COURSES, STARTERS, EGGS, FISH AND MEAT DISHES. 
REHYDRATION OF THE DEHYDRATED TRUFFLE CAN OCCUR IN DIFFERENT WAYS: FOR ABOUT HALF AN HOUR IN WARM WATER; IN COLD WATER FOR ABOUT TWO HOURS; IN BOILING WATER FOR A FEW MINUTES. 
IN ALL CASES, THE COOKING WATER CAN BE USED AS A SEASONING AFTER HAVING BEEN FILTERED, TO INCREASE THE AROMA AND TASTE OF THE TRUFFLE.