Preparation:
Prepare the Brie 3 days in advance:
- Cut the brie horizontally into three layers.
- Cut the truffles into thin sticks or strips and place them under each layer.
- Reassemble the cheese, wrap it in cling film and let it rest in the fridge.
- Remove from the fridge 1 hour before serving.
Options: You can alternatively use black truffle carpaccio or black truffle cream.
Variant: once the Brie has been carved in half, mix in a bowl 200gr of mascarpone with 200 gr of Tartufata Sauce. Season, and spread the mixture between the different layers of brie. Film and keep in a cool place. Remove from the fridge one hour before serving.
Food and wine pairing: Champagne, Barbaresco, Barolo, Beaujolais, Côtes du Roussillon, Languedoc, Nebbiolo d’Alba, Valtellina, Petit Chablis…
Ingredients
For 4 people.
- 300 gr of Brie
- 20 gr of fresh black truffle or black truffle carpaccio.