Squash cream with summer truffle, for a risotto, tortelloni or a gentle sauce.
Yellow squash is cooked with extra virgin olive oil, onion, carrot and 5 % summer truffle (Tuber aestivum). The recipe draws on the classic pairing of squash and truffle risotto. Made in Tuscany.
Its smooth texture works as a sauce base, a topping or a finish.
It goes with gnocchi, white meat and aperitif bites.
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