Mini brioche with pumpkin and truffle sauce

Make a cut on the lenght sense on the whole wheat/brioche (pay attention not to open it completely). Put the pumkin cream inside the cut. To make the pumpkin cream: cook the pumpkin in little cubes in microwave at 180° C, mix it and sift it, put T&C Summer truffle salt as required, pepper, rosemary and sage. Add T&C Tartufata on the top and decorate the dish with pistachios.

INGREDIENTS

1 whole wheat brioche of 20 g
30 g of oven cooked pumpkin
2 g of T&C Tartufata
2 g of chopped pistachios
T&C Summer truffle salt as required

Chef

Emanuele Scoccia

Born in Rome, a young newcomer begins with the T&C...

Product

Truffled Salt

Tartufata: Mushrooms, Truffles and Olives Sauce

Gift box Grey tin

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