Scallops with mushroom cream and white truffle

Ingredients

6 slices of beef

50 g + 10 g of truffle butter Lina Sapori e Delizie

white truffle sauce (cream of mushrooms and Bianchetto truffle) Lina Sapori e Delizie q.b.

flour q.b.

salt q.b.

pepper (optional) q.b.

Preparation

1. dredge the slices of meat in flour; I recommend pressing them gently to ensure the flour adheres well to the entire surface of the meat
2. melt 50 g of truffle butter in a pan over low heat
3. add the slices of meat and let them brown on both sides
4. in another pan, combine the remaining 10 g of truffle butter with the cream of mushrooms and Bianchetto truffle over low heat
5. add the resulting sauce to the cutlets
6. let them cook and, if necessary, season with salt and pepper
7. once cooked, arrange the still-warm cutlets on a serving dish and serve them hot: your cutlets are ready to be enjoyed!

Tips

1. for even richer cutlets, if possible, grate some very thin slices of fresh truffle over them.

A simple dish for lunch or dinner that will surely satisfy even the most refined palates.

Enjoy your meal!