An addictive truffle recipe for the aperitif or for the small hollow
2 tablespoons of La Classique olive oil...
Olive oil flavoured with white truffles
100 g popcorn kernels for popcorn.
Pour the olive oil into a large saucepan with a high rim, add 4-5 corn kernels, when they burst, gently add the rest of the kernels, cover and heat over high heat, shaking for 30 seconds to coat the kernels with oil and let them burst.
Open the lid, sprinkle the truffle with salt and add a drizzle of oil to the truffle.
Grind the pepper in a mill, mix it all delicately and enjoy.