120 g./4 oz. white truffles - 120 g./4 oz. sliced bread - 30 g./1 oz. butter - 1 salted anchovy - 1 clove garlic - 3 leaves sage - 1/2 sprig rosemary - 1 tbsp. Marsala - 1 ladle roast meat cooking juices - 1 tbsp. cream - salt
Sauté garlic, sage and rosemary
in butter; bone and remove salt from anchovy, and add to pan
with Marsala. When the liquid thickens, add cooking juices of
roast and cream, cook until creamy, then add salt. Arrange bread
in a Pyrex dish, place in oven at 150° for 4', cover with sliced
truffle and sauce. Place back in oven for 2' and serve.
N.B. Ingredients are given for 4 portions. | 
 |
 | Pinot Brut Blanc de Blancs
Santa Margherita
Dry, smooth sparkling wine with almond notes. Elegant bouquet with hint of ivy; ultra-fine, lingering perlage.
Serve at:
8°-10° C.
|
 | |
