INGREDIENTS FOR 4 PEOPLE
Soaked and desalted cod 300g
Milk 500 gr
1 jar of Truffle Sauce 75 gr
1 jar of Summer Truffle Carpaccio 75 gr
4 very finely slices of Tuscan bread
Extra Virgin Olive Oil
Dried Summer Truffle Powder
Cut the codfish into pieces, boil milk and add, when it boils, the pieces of codfish and the peeled and finely sliced potato. Cook it at a mild heat.
After 30 minutes, drain the codfish and whip it with extra virgin olive oil (it shouldn’t be too greasy) and some Dried Summer Truffle Powder until you get a smooth mousse.
Bake the bread slices for 2 minutes at 180° C, until crispy. Make some quenelles of Whipped Cod, some quenelles of Truffle Sauce and use Summer Truffle Carpaccio, once drained from its oil, to decorate it.
Put some bread chips creatively, and add some Dried Summer Truffle Powder on top.
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