Truffle cakes
Instructions
Pour the flour into a bowl, add the egg yolk, butter, milk, and a pinch of salt.
Stir until you have a smooth paste.
Let the dough rest in a cool place for at least an hour.
Bring the temperature of the oven at 220 degrees.
Cut the truffle into very fine strips.
Heat the butter and oil in a pan, if you can on charcoal burning, and Brown the garlic.
Remove garlic and discard.
Cook the strips of truffles in olive oil and butter.
Add the chopped parsley, the grated Parmesan, and lemon juice.
Cook for 10 minutes, then let cool the truffle.
Grease 4 terrines.
Roll out the dough and divide it into 8 pieces.
Put a layer of dough into each bowl and fill them with the mess of truffle.
Cover each bowl with a disk of dough and bake for 20 minutes.
The pastries should then be covered with a little ' the Piedmont slightly fondue au gratin.
Serve them hot with a few strips of white truffles, if available, in the fondue.
Wine: Arneis of Roeri (Piedmont) .
1 -2 years or Gavi of Gavi (Piedmont), 2-4 years.
Ingredients and dosing for 4 persons
- For the dough:
- 100 g of flour
- 1 egg yolk
- 35 g of softened butter
- 1 tablespoon of milk
- For the filling:
- 60 g of black truffle
- 15 g of butter
- 15 g of olive oil
- 1 clove of garlic
- 1/2 tablespoon of chopped parsley
- 5 g of grated parmesan cheese
- 1 lemon (juice)