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Cheese finger and white truffle with Parmesan tuile

Persons

6

Preparation time

Difficulty

Cost

Cheese finger
Richard North

Recipe created by :

Richard North, Baker Expert United Kingdom

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Moments of consumption :

Breakfast Snack Dinner Lunch Brunch Aperitif

Recipe made with :

41251 Cheese Finger 90g /medias/sys_master/images/h5b/hbb/8841811099678/Picto_Pac_EN/Picto-Pac-EN.svg

Picto_ingredients.svg List of ingredients

  • 6 cheese fingers
  • 1 kg fresh tomatoes
  • 1 white onion
  • 4 garlic cloves
  • Basil leaves
  • 250 g Parmesan (block or grated)
  • 1 white truffle or grated truffle or a few drips of white truffle oil

Picto_preparation.svg Preparation steps

  • Defrost the 6 cheese fingers on a baking tray. Once defrosted, cut into cubes and bake in the oven at 175°C for between 16 and 17 minutes.
  • Make a tomato sauce made of fresh tomatoes, onions, garlic and basil.
  • Make a Parmesan tuile: grate the Parmesan into warm water, then press it and put between two layers of baking paper. Put in the microwave for 3 minutes. Put the Parmesan on a rolling pin to curve the tuile.
  • When the cheese fingers are cooked, add the tomato sauce on top, followed by the Parmesan tuile and garnish with basil leaves and shavings of white truffle or white truffle oil.
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