Already you know the truffle is the queen of our house and that I like to experiment by adding it to the most diverse plates, as I have done this summer with salads; the result has been very rich, we all agree that salads are for summer and truffle their taste is much better.
You can grate a little of that truffle that you have frozen over the salad you like, or add a few slices, then dress it with truffle oil; It combines very well with those with potato, such as I tried with potato slices, avocado and salad of mixed leaves: first you have to peel avocado and crush it with a few drops of lemon and salt, cook the potatoes sliced 1cm, more or less; using a mold will placing a cooked potato slice over truffle Trufazero sheet, then a layer of lettuce, other potato slice with avocado cream and other sheet Trufazero truffle above. Finally it is flavored with balsamic vinegar and truffle oil.
Another day I put a base of lettuce, arugula and oak leaves with diced apple and a slightly toasted pine nuts; I made a vinaigrette with truffle oil, apple cider vinegar and a little salt. If you like you can also add cheese. Finally I put a few slices of Trufazero truffle over: scrumptious!
- Pacharán with truffle
- Thunder daughters