TINY OMELETTES WITH SUMMER TRUFFLE CARPACCIO

Recipe by Lorenzo Totò -  Chef, Da Totò Restaurant, Lucignano (AR).

Ingredients:

• 150 g flour,
• 2 eggs,
• 1 50 g glass Boscovivo summer truffle carpaccio,
• 1 spoon olive oil, salt

Mix the flour and the eggs together to make a light batter. Then add the summer truffle carpaccio and a pinch of salt while stirring constantly. Heat the olive oil in a pan and fry one tablespoon of the mixture at a time to make little fritters. Serve as a snack.