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Summer truffle carpacho

The season of Tuber Aestivum is coming to an end, but we can still treat ourselves to the last ones *. This recipe of the book “La trufa”, Susaeta, is the ideal one to enjoy all its flavor.

Ingredients

– 40g of summer truffles

– 2 cooked egg yolks

– 2 tablespoons of tarragon vinegar

– 6 tablespoons extra virgin olive oil

– salt and black pepper

Elaboration

Brush the truffles and wash them well; Cut them into thin sheets and place them in a serving dish; It is very important to use the appropriate instrument so that the sheets have the proper thickness.

Put in a bowl a pinch of salt, a little black pepper and the egg yolks; Grind them a little and stir, add the vinegar and continue stirring until the ingredients are turned on. Then add the oil little by little and continue stirring until they come to emulsify all the ingredients.

Once the vinaigrette is finished, sprinkle it on the truffle slices and serve.

* You can order us Tuber Aestivum by phone: 619 27 87 77 or through the contact form.

 

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