Bruschette With Pore Fungus And White Truffle Patè

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.

Product

Porcini Mushrooms and White Truffle Cream

STORY TO BE TOLD

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I’ve been recently in Genoa. The most beautiful things very often are not visible at our eyes, in some ways hidden at us. That’s is what happens when you go around the city walking on the little lanes called “caruggi”.…
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