1.0basil‧草本新鮮https://basil.idv.tw/blogbasilhttps://basil.idv.tw/blog/author/basil以 La Rustichella 黑松露醬入菜之烤黑松露馬鈴薯和黑松露滑蛋 | basil‧草本新鮮rich600338<blockquote class="wp-embedded-content" data-secret="8ACyDZx7qG"><a href="https://basil.idv.tw/blog/13125/black-truffle-pate">以 La Rustichella 黑松露醬入菜之烤黑松露馬鈴薯和黑松露滑蛋</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://basil.idv.tw/blog/13125/black-truffle-pate/embed#?secret=8ACyDZx7qG" width="600" height="338" title="“以 La Rustichella 黑松露醬入菜之烤黑松露馬鈴薯和黑松露滑蛋” — basil‧草本新鮮" data-secret="8ACyDZx7qG" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://basil.idv.tw/blog/wp-content/uploads/2018/06/turk-scrambled-eggs-17.jpg960639義大利 La Rustichella 黑松露醬，一開瓶撲鼻而來的即是熟悉的潮濕的蕈菇、發酵的玉米、和硫磺的氣味，但是卻不過份狂野，內斂細緻。主要材料除了黑松露之外，還添加了洋菇和牛肝菌菇，以葵花油浸泡著，光是以小湯匙輕輕攪拌著，香氣便十分逼人，讓人很想趕快做點什麼食物來搭著吃。