Bruschette with pore fungus and white truffle patè
Ingredients for four persons:
- 1 french baguette bread
- 20 gr. or ½ oz. of butter
- 45 gr., or 1½ pore fungus and white truffle paté
- a little chicken stock
- grated Reggiano Parmesan cheese
Sauce Preparation:
Melt the butter in a pan and add the other ingredients so as to obtain a smooth creamy sauce. Spread on toasted slices of french bread and serve.
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