Croutons in black truffle parmesan sauce

Ingredients for 4 people

  • 100 gr of black summer truffle (i.e. scorzone)
  • 40 gr of butter
  • 40 gr of flour
  • 30 gr of Parmesan cheese
  • 70 cl of vegetable broth
  • salt and white pepper to taste
  • common bread; better if cooked on wood

Prepare a vegetable broth and keep it warm.

Melt the butter with a low heat, add 50/60 gr of minced or grated truffles. Stir continuously making the flour drop like the rain, with a sieve, until it will be mixed with butter. Now add the Parmesan cheese and part of the hot vegetable broth and stir constantly so as not to form lumps. Regulate salt and pepper.

Sear the bread on the grill or oven, wet it with the broth and spread the sauce over with the truffle blades.

SHOW !!!!

Wines:
Colli Pesaresi Sangiovese DOC (Marche)
Slave of DOC Caldaro Lake (South Tyrol)