Mini brioches with truffle

Mini brioches with truffle

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

I ate these mini brioches at a bar in Florence, where they were filled with truffle butter and a slice of fresh truffle. They make very elegant and sophisticated ‘stuzzichini’ (appetisers), especially when served before dinner with a glass of good champagne.

Ingredients

Quantity Ingredient
12 mini brioches
40g soft butter, mixed with 1 tablespoon truffle oil
1 small alba truffle, cut into 12 thin slices
salt, to taste
pepper, to taste

Method

  1. Slice the mini brioches in half, and spread one half of each with the truffle-flavoured butter. Place a truffle slice on top of the butter. Sprinkle with salt and pepper, then replace the top – and enjoy.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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