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TRUFFLE CROUTONS |
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| CHEF DI KITCHEN: F.G. for Marchenet | ||||
| REALIZATION: Truffle Croutons Acqualagna way | ||||
| Number of the portions, 4 |
WORKING METHOD |
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| INGREDIENTS | U.M. | Q.ty | ||
| Consommè
( jelly broth )
Butter Grated parmesan Lemon Drops Acqualagna White Truffle Bread slices already toasted Salt Pepper |
dl.
Gr. Gr. N° Gr. N°
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2
50 100 12 40 4 QB QB |
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1 - Melt the butter in the warm broth 2 - Add the parmesan out of fire melting it vigourously; once well done add the lemon drops to the sauce. 3 - Pour the sauce on the warm bread croutons and add the truffles seasoned with a pinch of salt and a "little turning" of grinding pepper machine. 4 - Immediately serve them very warm.
Marchenet |
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| Tools: Little pot, wooden spoon, whisk, grinding pepper machine. |
Sauces: | Garnishings:
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Difficulty
degree: |
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