Cicoria Belga al Tartufo Nero

Name: Cicoria Belga al Tartufo Nero (Chicory with Black Truffle)
Yield: For 4
Cuisine: Italian
Ingredients: 2 tbsp extra-virgin olive oil; 1 tbsp balsamic vinegar; 1 summer truffle, weighing about 55 g (1¾ oz), thinly sliced; salt and pepper; 5 large heads of chicory; 1 tbsp truffle oil; salt and pepper

Chicory with Black Truffle

Preparation info

For
4

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

This is one of the favourite starters in my restaurant. The simple combination produces an outstanding result.

Ingredients

5 large heads of chicory
1 tbsp truffle oil
2 tbsp</

Europe
Italy
Starter
Gluten-free
Vegan
Mediterranean

Method

Cut the chicory into strips 1 cm (½ inch) wide, removing the tough core which is slightly bitter. Put the chicory into a bowl and add the oils, vinegar, salt and pepper. Mix well and serve topped with thin slices of summer truffle.