The preserved whole black truffle is used in the same way as the fresh truffle, allowing us to enjoy it even out of season.
It is exalted with escalopes and fillets, but it is an excellent ingredient both for first courses and for tasty omelettes, pizzas, bruschettas and various tastings.
Tuber aestivum Vittadini
The Black Truffle is extremely versatile at the table, it is perfect raw and even better when cooked, in fact it holds up very well to cooking, thanks to which it releases characteristic aromas and flavours, especially in the mantecature.
CHICKEN BREAST ROLLS WITH BLACK TRUFFLE
Take a slice of chicken breast, salt and pepper lightly, place on top a slice of caciocavallo cheese and a few slices of truffle carpaccio, roll it up to form a roulade and serve.
Roll up to form a small roll and secure with a toothpick. Repeat until the desired number of rolls has been formed.
Flour the rolls
Fry in a pan with oil and butter.
Wet with a little wine and, as soon as it has evaporated, add a little milk.
Leave to gain flavor and, when cooked, serve piping hot, placing several slices of truffle as decoration.