2022 Giro d’Italia - Stage 14: Santena to Torino.
I didn’t get to watch much of the Giro this morning, as it coincided with my daughter’s soccer game, but the stage ended in Torino, the capital of the Piedmont region in NW Italy. The first time I ever heard of Torino was back at the 2006 Olympics (they will host the winter games once again in 2026 as well). It is a place of culinary refinement and culture, so it seems only fitting I break out the truffles and prosecco, no? These are rich, tasty, albeit pricey, little appetizers. The truffle flavor is further enhanced, in this appetizer, by incorporating some minced truffle into the whipped cheesy-butter which is smeared liberally onto the toasted bread. Luxury in your mouth.
Truffle Canapés
Brioche, Italian loaf or other quality bread
1 stick of butter at room temperature
2 tbsp whole milk
1.25 cups of freshly grated Parmigiano Reggiano
One ~7 oz black truffle
Using a 2.5” biscuit cutter, punch out 6 rounds from your bread. Lightly brush with olive oil or melted butter and lightly brown in the oven at 350 degrees. Remove when toasted and allow to cool.
While your bread toasts-up, place the stick of butter and milk into the bowl of a stand mixer (or use a hand mixer in a bowl) fitted with the whisk attachment and mix at low speed until fully combined, about 90 seconds. Then, increase the speed to high and whip for 3-4 minutes until fluffy. Using a rubber spatula, mix the cheese into the butter.
Shave your truffle into very thin slices, about 1/16”. Stack approximately 1.5 oz of the shaved truffle and mince finely. Stir into the butter.
Spread the butter onto the toasted bread and top with shaved truffle. Serve.
______________________________ Copyright 2022, Brendan McCann, All Rights Reserved.
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