Boletus bouillon — cep mushroom bouillon with sea salt
Brodo di Funghi Porcini is a low-fat, clear bouillon with cep mushrooms. It lends all mushroom dishes the intensive and earthy taste of cep mushrooms, and evokes memories of autumn evenings in the forests of Trentino.
The bouillon intensifies the taste of cep mushroom risotto and lends polenta dishes the je ne sais quoi.
Special tip: Give your lasagne an exceptional and sophisticated note – with a little Brodo di Funghi Porcini in the meat sauce.
Customer testimonials:
I particularly like the cep mushroom bouillon from Oswald, which I use for fine mushroom sauces - and specifically for risotto al funghi porcini. This subtlety reinforces the fantastic cep mushroom flavour, and the risotto tastes properly "all'italiana", as it should. By the way, risotto with green asparagus also works superbly with the cep mushroom bouillon.
Jalscha Meisen, 8008 Zürich
Gluten-free, Lactose-free, Vegetable
piccolo can 230 g |
SFr. 20.50 |
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Preparation
Add 1tablespoon of powder (22g) to 1liter of boiling water.
Ingredients
Sea salt 30%, hydrolyzed plant protein (soya), yeast extract,
potato maltodextrine, flavours, sugar, dried boletus 2%, spices (onions, garlic,
turmeric), olive oil extra vergine. Without preservatives according to law
and without flavour enhancing additives.
Storage
Keep tin tightly closed. Keep powder away from heat and
humidity.
Notices
Made in Switzerland
