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Truffle crostini are a delicious Italian appetizer that combines the intense, aromatic flavor of white truffles with the crunch of toasted pancarré. The salt-cured anchovies add a salty note, while the garlic and curly parsley bring a touch of freshness. Butter and olive oil bind all the ingredients together, creating an explosion of flavors in every bite.
Remove the bones from the anchovy and wash it, then dry it and chop it with half a clove of garlic and a small sprig of parsley
In a small saucepan, heat a knob of butter with a little oil, sauté the chopped mixture, add the truffle cut into thin slices, and cook for about ten minutes
Separately, brown the slices of pancarré cut in half in a little butter, then arrange them on the serving plate and spread the mixture over the surface
Decorate the plate with sprigs of curly parsley and serve immediately
Pan
Cutting Board
Knife
Store the crostini in an airtight container in the refrigerator for up to 2 days.
These crostini are perfect to serve as an appetizer or finger food during a special dinner or festive occasion.
Italia
| Energy (kcal) | 146.5 |
| Carbohydrates (g) | 25 |
| of which sugars (g) | 2.65 |
| Fat (g) | 2.15 |
| of which saturates (g) | 0.55 |
| Protein (g) | 5 |
| Fibre (g) | 2.75 |
| Salt (g) | 0.66 |
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