Croutons with Truffles - Spoleto style
calories: low
category: starter
cost: high
difficulty: easy
preparation time: 90
Ingredients
Round loaf of Italian bread 16 slices
Black truffles of Norcia 150 gr.
Anchovies 3 fillets
Extra-virgin olive oil 3 spoonfuls
Butter 30 gr. Lemon juice
Garlic 1 clove
Salt to taste
See our
Wine Tips
for your meals
Black truffles of Norcia 150 gr.
Anchovies 3 fillets
Extra-virgin olive oil 3 spoonfuls
Butter 30 gr. Lemon juice
Garlic 1 clove
Salt to taste
See our
Wine Tips
for your meals
Preparation Toast the slices of bread with a little oil. Clean the truffles with a cloth and cut them into pieces. Pass them through the vegetable grinder so that they become a pulp.
Put the olive oil into a casserole where you will sauté the clove of garlic. Then remove it and add the truffles, the butter and a pinch of salt.
Mix well until it is creamy, then dilute with the lemon juice and add the anchovy fillets cut up finely.
Check the salt and spread the mixture on the toasted croutons. Let them rest for an hour then serve them at table. The Chef's tips We suggest you try Cortesea 10.5° dry white wine to be served at 10 to 12°C. Curiosity Among the many bruschette (Italian bread toasted and garnished with a variety of ingredients) in Italian cuisine, the addition of the black truffles of Norcia are one of the most delicious.
Put the olive oil into a casserole where you will sauté the clove of garlic. Then remove it and add the truffles, the butter and a pinch of salt.
Mix well until it is creamy, then dilute with the lemon juice and add the anchovy fillets cut up finely.
Check the salt and spread the mixture on the toasted croutons. Let them rest for an hour then serve them at table.
