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Truffles

Truffle Flavoured Oils and Vinegars

Condiments and Truffle-Flavoured preparations

Truffles Sauces

Chausson de Sole à la Truffe

Cheese Ravioli with Celeriac & Truffle Sauce

Chicken Breast with Celeriac & Truffle Sauce

Filets of Sole with Truffle Sauce (Celeriac Sauce or Porto Sauce)

Midnight Canapés with Truffles

Quenelles with Truffieres de Rabasse Celeriac & Truffle Sauce

Scallops of Foie Gras and Quince with Truffle Port Sauce

Shredded Duck with Truffle Port Sauce

Smashed Potatoes with Truffles

Truffenade Canapés with Jerusalem Artichoke Chips

Truffenade Crostini with Eggplant and Parmesan

Honey and Truffle Chutneys

Wild Mushrooms

Professional ingredients

Truffles

Rabasse Spray

Black Truffle Oils and Vinegars

Truffles Sauces:
Truffenade Crostini with Eggplant and Parmesan

Serves 4

Truffières de Rabasse Ingredients

Black Truffle Oils

Black Truffle Oil

Truffenade with Olives (11% of Truffles)

Other ingredient :

Truffieres de Rabasse Truffle Oil (Grapeseed or Sunflower)1 jar (100g) Truffieres de Rabasse Truffenade6 thick slices country bread6 thin slices eggplant2 tablespoons Parmesan cheese

The recipe

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1 Brush the bread on one side with Truffle Oil. Grill, oil side down, around the edges of a charcoal fire, or broil oil side up until lightly browned.

2 In a medium sauté pan, heat 4 tablespoons Truffle Oil. When very hot, drop in the eggplant slices. Cook until lightly browned, then turn and cook the other side. Drain on paper towel.

3 Spread a thick layer of Truffenade on each toast. Top with a slice of eggplant. Sprinkle with Parmesan and serve warm