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2
Easy
By Tessa Kiros
Published 2003
Truffles discreetly find their way into the culinary market around November, and it’s not difficult to be completely oblivious to their existence. They are definitely not front-row market items at bargain prices. Some people who love truffles are satisfied with a few drops of truffle oil as a dressing here and there. You can use black truffle in place of the white here. Serve this as an antipasto, or even as a light and special main meal.
If you don’t have a special truffle slicer,