Truffled goat crottin on field lettuce
Recipe for 4 people
Ingredients
| 2 | Crottin de Chavignol, French goat’s cheese |
| 1 bag | Field lettuce |
| 1-2 tsp | Truffle carpaccio, extra virgin olive oil pickled slices of truffle |
| 20 g | fresh truffles, brushed or peeled |
| pink pepperberries | |
| some | finest truffle honey |
| colorful pepper, freshly ground | |
| 5 tbsp | Extra virgin olive oil |
| 2 TB | Raspberry vinegar |
| black pepper and sea salt, fresh g |
preparation
Preheat the oven to 170° circulating air. Spread a spout with olive oil. Divide goat crottins horizontally, hollow out a little and place in the shape. Pour truffle carpaccio into the crottin halves. Put the overflow mould in the oven for approx. 5 min (depending on the size of the crottins).
For the vinaigrette, mix olive oil, raspberry vinegar, freshly gpepper and salt. Mix the vinaigrette over the field gand arrange the finished salad on 4 gof horse-drawn plates.
Place a lukewarm goat crottin on it, sprinkle with a little truffle honey and season with pepper. Garnish with pink pepperberries.
This dish is also suitable as a main course. To do this, take a gcrottin per person and serve, for example, vigorously fried beef fillet strips.
