Coarse Black Truffle Sea Salt

Our Coarse Black Truffle Sea Salt is a sophisticated blend of coarse-grained salt and highly prized black summer truffles. The complex, earthy flavor is intoxicating in scent and taste.

  • Coarse-textured white sea salt blended with specks of umami-rich black truffle
  • A savory finishing salt perfect for dishes that feature cream, butter, mild cheeses, eggs, rice or pasta
  • Ready to use. Add to taste.
  • Sprinkle over seared scallops, mild-flavored fish or sushi
  • Great in risottos and creamy pasta dishes
  • Add to cream sauces or red meat marinades
  • Shake over French fries, baby new potatoes or even buttered popcorn
  • Add to pâtés and other forcemeats
  • Mix into egg dishes or sprinkle over scrambled eggs


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Creamy Truffle Shrimp Pasta

PREP TIME: 25 minutes  
COOK TME: 30 minutes 

1 pound deveined, deshelled shrimp
1 tablespoon of F + F Coarse Black Truffle Sea Salt 
1 teaspoon of smoked paprika 
1 lemon (zest and juice)
½ cup arugula 
1 teaspoon of freshly cracked black pepper 
1 clove of garlic 
1 pound of fettuccine noodles  
1 cup of grated parmesan cheese 

1.	Mix together the black truffle sea salt, paprika and lemon zest.  
2.	Place shrimp in a medium bowl and add in the seasoning mixture. Toss until the shrimp is evenly coated. 
3.	Freshly grind pepper and add to a medium sized sauce pan. Heat until it is fragrant and toasty, 
	then remove from the heat and set aside.
4.	Cook your dry pasta according to the package, removing when al dente making sure to save 
	2 cups of the pasta water for the sauce. Let the pasta cool. 
5.	Sear shrimp on medium high in a sauté pan, flipping once you see pink and some browning  has developed.
6.	Remove from pan and set aside to begin working on the sauce. 
7.	Using the same pan, add the reserved pasta water to the pan. Add in the black pepper and reduce 
	about ½ cup of the liquid with a small rolling boil. 
8.	Once the liquid has reduced, add in the cooked pasta and parmesan cheese, continue reducing until the 
	liquid begins to adhere to the noodles. 
9.	Finish with the juice of one lemon and arugula. Toss in the arugula and it will begin to 
	wilt after about a minute of mixing. 
10.	Remove from heat and add the shrimp back in and any juices that 
	may have come from the shrimp.