Truffled Brie



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…


For 4 people.

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