Cacio e Pepe with white truffle
Begin by mixing the softened butter and the pecorino and blending it all together. Next, add the warm water and blend again until you obtain a smooth texture. Boil the...
Stainless Steel Truffle Slicer, Rosewood Handle
- Regular price
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£28.00 - Regular price
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- Sale price
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£28.00
Tax included.
Product description
Customised Laumont truffle slicer with rosewoode handle and sharp stainless steel blade. This truffle slicer has a quality regulator for precise cutting, with a variable cutting thickness from 0.2 to 3 mm, depending on your truffle slicing needs.
The truffle slicer has a hole in the handle for hanging. It is easy to clean and completely dishwasher safe.
If you prefer, Laumont also has a truffle slicer with no wooden handle.
Why use a truffle slicer?
Truffles get their peak aroma and flavour when they are sliced, which is why it is so important to have a truffle slicer nearby when you want to use them in your kitchen.
Our truffle mandolin also has a regulator with which you can choose the desired calibre to season your dish with your favourite food.
Properly slicing truffles only brings benefits. You should use the truffle slicer just before eating: you will notice that their aroma is enhanced to the maximum. It is precisely at the moment of slicing that a truffle lets out all its splendour in the form of aroma. As you may have already heard, truffles are a food to be enjoyed with all 5 senses.
Another way to get the most out of truffles is with a truffle grater. Check our truffle grater and its uses here.
Other uses for the slicer
The Laumont truffle slicer can also be used for other ingredients. It is perfect for mushrooms, vegetables, cheese and chocolate.
Recetas
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Artichoke heart confit with prawns and white truffle
To make the artichoke cream, begin by frying the onion over a low heat. Peel the artichokes until you are left with just the heart, cut them into wedges and...
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Fried eggs with sweet potato parmentier, foie and white truffle
First, peel and chop the sweet potato into chunks. Boil them for around 20 minutes, then drain them, keeping the cooking water. To make the parmentier, mash the sweet potato...
