Croutons with Acqualagna’s truffle
Croutons recipe is historical and passed down in farmer’s houses of Metauro’s valley, where, as integration to the agricultural income, they were usually dedicate to the research for the Fine White Truffle.
With the smallest truffles or the ones broken by the dog nail, in Sunday, they could afford the luxury of preparing dishes with truffle.
Now in many recipes (revisited and modernized) it’s easy to find as ingredient the Parmigiano, but it’s a fake because farmer of that times in Pesaro province couldn’t absolutely afford.
The one I propose to you is the original, usable with all the truffles species, the only caution I give you is to work the fresh truffle in the right way.
Remember Black Truffles – Fine one excluded – must be grated and cooked, instead the Fine White and the Bianchetto will be sliced over the sauce.
Preparation time: 30 Minutes
INGREDIENTS for 2 people:
50gr. of fresh seasonal truffle
125 gr. of Butter
1 spoon of Flour
Salt to taste
200 ml of Beef/vegetable broth according to taste
As usual for the real housewives, the “grandma’s amounts” are by eye!
Anyway I tried to indicate the right quantities for 2 people.
In a little pot melt 125 gr. of butter, as soon as it’s melted remove the pot from heat and add a spoon full of flour, stir energically until you obtain a creamy mixture (like the bechamel base) now add 200 ml of broth and finally 50 gr. of Black Summer Truffle fresh minced, you can use a simple grater, add the salt according to taste, salt enhances the flavor of Black Truffle.
Cook and reduce the sauce for a few minutes, meanwhile toast some homemade bread, once prepared all strew the bread with the obtained sauce.
I suggest to eat the croutons until they’re hot, accompained by an excellent “Bianchello del Metauro” D.O.C..
Enjoy your meal!