Preparation:

  • Roll out the dough and cut out 8 rounds with a cookie cutter.
  • Arrange on 4 rounds 1 slice of foie gras and truffle carpaccio and another slice of foie gras. Cover with another round of dough and close the edges.
  • Brush with egg yolk and bake in the oven at 180°c until golden. (or at thermostat 5-6, for ¼ an hour).
  • Serve hot or warm.

Note: In this recipe you can replace black summer truffle carpaccio with black truffle cream, or black truffle peelings.

Food and wine pairing: this appetizer matches perfectly with Champagne, a Riesling from Alsace (dry or mellow), a Gigondas from the Rhône Valley, a Nuit Saint Georges from Burgundy.

Ingredients