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NADINE BATAILLE

Tartines of black melanosporum truffles

Ingredients for 4/5 people

_ 1 truffle of about 50 to 70gr

_ 1 baguette of leavened bread or Croustilot (Lotois country bread)

_ Olive oil

_ Flower of salt

Required utensil:

Necessary utensil: Slicer (Mandolin) & Tweezers 

Production

Slice the truffle in strips of 1 to 2mm and put them to infuse in olive oil on a plate. Cut the bread into thin slices (about 5mm) and then toss slightly.

Using tweezers, dip the truffle slices and arrange them on the bread.

Sprinkle the fleur de sel over the truffle and enjoy immediatel.

(Keep olive oil flavored with truffle to make a salad for example)