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Strip the leaves of the parsley twigs. Cut the peel of a lemon, making sure there is no white membrane on it. Squeeze the lemon and remove any seeds (bitter taste) Peel the garlic and remove the centre part. Mix all the ingredients together with a handmixer at least 2 minutes until it releases a green colour.
Keep refrigerated in a squeeze bottle until serving.
1 black wintertruffle Melanosporum
Olive oil extra virgen
Sourdough bread, from your best local bakery
Choose a clean airtight container. Store the truffle first, then locate the eggs on top. Keep the container in the fridge for at least three days. Check everyday for condense on the lid, remove it with a paper towel. After three days, take out the truffle, use for other preparations. Use the eggs, in whatever manner you decide.
Make omelets, tortillas, whisk the egg white for truffle merengues, grating truffle after battering or clarify your truffleconsomé with these truffle eggwhites. Make truffle mayonaise with the egg yolks, your imagination is your limit!
You can keep the eggs no longer then 7 days, respecting it’s date of expire.
– 1 small coliflower
– 1/4th of a black wintertruffle
– 15 pistachios
– 1 egg yolk
– 20 gr sherry vinagre
– 70 gr extra virgen olive oil
– 40 gr mineral water
– 60 gr sunflower oil
– pinch of salt
– black pepper
Bring water to the boil with some salt. Cut the cauliflower in roses of the same size. Cook the cauliflower at your taste, slightly al dente. Meanwhile, crack some pistachios and cut them in 3 or 4. Mix the dressing with the given ingrediënts and taste. Add the cooked cauliflower and mix thoroughly.
Dress on the plate, and sprinkle the pistachios on top. Shave some fine slices of truffle and finish with some fresh ground pepper. Enjoy!