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
