skip to Main Content
Salty Crumble With Truffle

Salty Crumble with truffle

Put the flour, the diced butter, the Parmigiano Reggiano cheese and the salt in a large cup. Mix fastly the ingredients with the fingers to obtain a crumbly dough. Take some single-use ceramic bowls, cover it with butter, fill each one of them with the dough and heat it up at 180°C for 35/40 minutes, until the surface will be brown and crispy. Mix heavily the philadelphia cheese together with the cream by using the egg beater to obtain the mousse. Once a uniform cream is obtained pour it on the bowls and cover everything with some T&C Sliced summer truffle.

INGREDIENTS FOR 4 PEOPLE

100 g flour
100 g butter
40 g Parmigiano Reggiano cheese
salt as required

For the mousse:
250 g philadelphia cheese
125 ml whipping cream
20 g T&C Sliced summer truffle

Chef

Daniele Curzietti

Born in Marche region, passionate about cooking, studies at Senigallia...

Product

Summer Sliced Truffle in Oil

STORY TO BE TOLD

Fried fish and truffles
Chef Michele Pentucci presents the T&C fried fish and truffle
Spaghetti with black cabbage, speck, burrata and black truffle
Coming back to Rome it looks like coming back home. And then, when you leave Rome, you miss it. I miss red pizzas at the Campo dei Fiori bakery I miss the thousand of fountains, visiting a church and finding…
Carpaccio with truffle
Switch off your electric stove and switch on your taste buds! Hot weather make us cook fresh, easy and light recipes. Carpaccio is one of these recipes. With its flavour and the right combination could be a fast appetizer and…
Mortadella And Ricotta Croquette On Cheese And White Truffle Cream
I love Emilia. A region that smells like balsamic vinegar, Parmisan cheese, mortadella and authenticity. I love Emilian people too. Their hospitality and their inborn frankness. Emilians choose the efficency, the practicality, they are pragmatic souls, but they use their…
Back To Top