(Black truffles on toast - Recipe from Spoleto-Umbria)

1 medium size black truffle (100-150 g)
4 anchovy fillets in oil
2 garlic cloves
1 teaspoon lemon juice
Sandwich bread
Extra virgin olive oil
Salt

Time:
Preparation: 30 minutes
Cooking: 10 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: n.c. (kCal) - n.c. (kJ)
Protein: n.c. (g)
Total fat: n.c. (g)
Total carbohydrate: n.c. (g)
Sugars: n.c. (g)

Clean the truffle with a little brush and then with a moistened napkin.
Grate it finely. Put 2 tablespoons olive oil together with anchovy fillets and garlic in a saucepan and let all the ingredients fry lightly.
When the anchovy fillets are melted, remove the garlic cloves and add the grated truffle.
Let all flavour for 2 minutes and then switch off the gas.
Sprinkle with lemon juice and season to taste with salt.
Brush the bread slices with some olive oil, toast them in the oven or grill them lightly.
Spoon the truffle sauce on them. Serve hot or warm.

Note

You could buy a canned sauce. In Italy we have many truffle specialities. Truffle sauce for starters, truffle sauce to season spaghetti or pasta, black truffle flavouring...

We haven't calculated nutrition facts because the doses can vary very much according to the size of the black truffle.

The Italian Taste’s version

We lived for many years in Umbria and we prepared the toasts with truffles in another way.
We don't use garlic or anchovies in order to appreciate their flavour.
Truffles are often full of earth; in this case wash them under cold running water brushing them.
Let them dry very well (put them on a napkin in a dry place and turn them often until dry).
At this point grate them, add abundant olive oil, stir and season to taste with salt (the sauce must be covered by oil).
In this way you have a sauce to spoon on toasted bread or to season spaghetti or to cook rabbit.

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consult our "Members-only Area".

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