Fresh truffle sandwich {vegan}

S’il a bien un produit de fête par excellence, c’est bien la truffe. Ceux qui ont déjà eu la chance de goûter à de la truffe fraîche me comprendront, car c’est un goût que l’on oublie pas, la truffe rend un simple plat merveilleux. Et c’est pour la sublimer le plus simplement possible que j’ai choisi d’en faire un sandwich à la truffe, et en ce moment la reine c’est la truffe tuber mélanosporum de la maison Henras* dite truffe d’hiver. Ce sandwich à la truffe est un des meilleurs moyens de sublimer la truffe fraîche et

it will make an entry with finesse .

It's a really simple recipe., you just have to plan to do it 2 days in advance so that the truffle releases its flavors in the sandwich, yes because the fat fixes the taste particles, so don't skip this crucial step ! After the Rolls Royce dishes with roast in a crust, I promised you the Ferrari for the entrance, i did not lie to you ! So yes it is not within the reach of all budgets but personally I prefer to put my “exceptional” budget on it than on another product like champagne, well it's easier for me because I'm breastfeeding so I don't drink !

Fresh truffle sandwich {vegan}

POUR 6 PARTS

6 molded sourdough bread slices (here small spelled for its nutty taste)
25 To 50 g fresh tuber melanosporum truffle
30 g vegetable margarine
Flower of salt

Cut the truffle into slices 3 mm using a mandolin.
Spread the margarine on both sides of the bread then add the fleur de sel.
Arrange the truffle slices then close the sandwiches.
Film and save 2 cool days.
D-day, preheat the oven to 180°.
Remove the film, cut the sandwiches in half then add a knob of margarine on each sandwich
Bake 5 minutes, flip halfway through cooking.
Put the oven on a light grill then continue until you get a nice color.
Taste in the crowd !