Truffles omelette
How to prepare:
Cut a sweet black truffle into tiny slices {70 grams for 4 eggs), then pour these slices into a shallow iron pan containing olive oil, as soon as the oil starts to boil. Leave to fry for a few seconds, then add the beaten egg and continue to stir. It is best not to let this dish cook for too long.
Truffled pheasant
How to prepare:
Place a well-ripened pheasant, stuffed with black olives and truffle, in a saucepan with melted butter, simmer gently over a low fire and add meat stock in a number of small doses. When half cooked, wrap the pheasant in large slices of ham, adding more stock. Bring to the table when the stock has evaporated and serve hot.
Toast with truffles
How to prepare:
Toast some slices of wholemeal bread over an open fire. Melt some butter in a fire-proof dish, adding meat stock, lemon juice and abundant Parmesan cheese. Heat the mixture, without boiling, adding the truffle in very thin slices. After just 15 -20 seconds remove the dish from the heat and pour the hot sauce onto the toasted bread. This mixture is also excellent on fried veal cutlets.