Appetizer

• 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.

• 1 roll of puff pastry
• 100gr of duck foie gras
• black summer truffle carpaccio
• 1 egg yolk
• salt, pepper

• gently defrost the croquettes in the fridge in advance.
• Heat oil in a pan or turn on the deep fryer.
• Immerse the croquettes in the oil bath at 180°c until golden brown (about 3 to 4 min).
• Drain and serve hot.

Note: You can use the same procedure to cook the cheese and truffle croquettes 50gr to prepare a nice starter!

• Slice the baguette in about 1cm portions
• Rub the bread with the garlic and spread a thin layer of fine butter (you can also use garlic butter that you have prepared beforehand).
• Toast the bread.
• Sprinkle the bread with slices of truffle and add a few drops of olive oil and hazelnut oil, previously mixed.
• Place in the oven for a few moments and add a pinch of fleur sel.

Variation:  if you don’t use fresh truffle, you can use instead  black summer truffle carpaccio

• fresh truffle (preferably Melanosporum)
• 1 baguette
• Olive oil
• Hazelnut oil
• Garlic
• Butter
• Fleur de sel

• Use a nice gourmet bread and slice it.
• Toast the bread and place a teaspoon of creamy soft cheese au naturel, add some salt an pepper ;
• Then you can add a spoonful of:
  • Porcini mushroom cream with black truffle,
  • tartufata sauce,
  • Or truffle, almonds and olives tapenade
• On some toasts, you can add a small piece of hard cheese and a dash of black truffle honey.
• You can cut slices or small cubes of Tuscan Salami with truffle, and our Pecorino with truffle.

• Mix all ingredients together.
• Toast the bread and cut it into small aperitif toasts.
• Place the mixture directly on the bread and add a grind of black truffle salt.

Variation :

Instead of mascarpone, you can use plain white cheese.

• 250gr. of mascarpone
• 1 dl of cream
• 1 tsp of black truffle olive oil
• pepper, salt
• nutmeg
• toasted gourmet bread
• black truffle salt grinder