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TINY OMELETTES WITH SUMMER TRUFFLE CARPACCIO

11/05/2020

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

Ingredients:

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.