VERSAILLE

VERSAILLE
chef

Maurizio Ferrari

Menù Ingredients Menù Ingredients

15 g Crema con tartufo – Mushrooms and truffle paste - E5H07

20 g Èfungomix - GR1

70 g Preparato in polvere per besciamella – Bechamel Powder Mix - P41

Carpaccio di tartufo - Truffle Carpaccio - P69

Other Ingredients

2 slices Multigrain bread

Mix the bechamel with Mushroom and truffle paste. Assemble all the ingredients. Gratin in the oven for 2 minutes. Decorate with truffle carpaccio.
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Discover the Menù products in this recipe:

Èfungomix
Gluten-free

Èfungomix

Cultivated Mushrooms
Crema con tartufo – Mushrooms and truffle paste
Gluten-free

Crema con tartufo – Mushrooms and truffle paste

Special Creams and Spreads
Carpaccio di tartufo - Truffle Carpaccio
Gluten-free

Carpaccio di tartufo - Truffle Carpaccio

Special Creams and Spreads
Preparato in polvere per besciamella – Bechamel Powder Mix

Preparato in polvere per besciamella – Bechamel Powder Mix

Powder Specialties