Serves 2
250 g flour
1 knob of yeast
1 tablespoon cooking oil
1 egg
1 truffle, or more depending on your appetite
salt, 1 bay leaf
Put the flour in a heavy bowl.
Add the oil and the yeast and mix with a bit of lukewarm water to make a thick batter. Let sit for 2 hours in a cool place.
Cut the truffle into thin, round slices and let macerate for 1 hour in a mixture of Cognac, salt, pepper and the crushed bay leaf.
Coat each truffle slice with the batter and drop in to hot frying oil.
Let drain on absorbant paper and serve with a green salad, escarole for example.
Domaine de Marie
Jean-Louis Sibuet
Quartier la verrerie
84560 Ménerbes
Tél. : 04 90 72 54 23
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