2 fresh black truffles
3 salted anchovies, heads removed, cleaned and filleted, soaked in cold water for 10 minutes, drained and finely chopped
about 150 ml/¼ pint light olive oil
dash of lemon juice


1.Clean the truffles with a small damp brush. Grate into a bowl and add the anchovies.
2.Stir in the olive oil to make a fairly runny sauce. (Use a light, delicately flavoured oil so that the truffle flavour dominates.)
3.Just before serving, sprinkle with a dash of lemon juice.
4.For tagliolini or poached chicken.

Leave a Reply

Your email address will not be published.