Crostini di Tartufo alla Spoletina

Name: Crostini di Tartufo alla Spoletina (Truffle crostini Spoleto style)
Yield: Serves 6–8
Cuisine: Italian
Ingredients: 4 slices bread; few drops of truffle oil; 50 g black truffle; 70 g salted anchovies, rinsed and filleted; 100 g butter

Truffle crostini Spoleto style

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

We are in black truffle territory so be prepared. Truffles - especially the summer black variety - used to cost very little, but high demand has led to exorbitant prices. I suggest you use the black summer truffle here, with the addition of a few drops of truffle oil.

Ingredients

4 slices bread

Europe
Italy
Umbria
Starter
Fish course
Pescatarian
Mediterranean
Summer

Method

Put the ingredients for the truffle paste in a mortar and pound with a pestle to a smooth cream.

Toast the bread and cut into 12 small crostini. Spread with the truffle paste and serve with

Prosecco, Champagne or a good glass of Torgiano.

An extra recipe for truffle hunters... Take a nice truffle, about 50–60 g, peel it thinly, and wrap in slices of pancett