Flow rate
Appetizers
Duration
1 hour
Difficulty
Average
Ingredients
For 6 people: 600 g Beppino Occelli butter at room temperature; 50 g black scorzone truffle; 100 g toasted and halved Tonda Gentile hazelnut; 100 g pomegranate seeds; 150 g pumpkin cubes marinated in sugar syrup and sambuca; 4 fresh or compote black figs; 2 stalks of cardoon gobbo di Nizza boiled and browned in butter; 15 fried mountain purple potato chips; 20 pitted Taggiasca olives in oil; 3 boiled and then browned Jerusalem artichokes; 6 slices of sourdough bread toasted in a pan in butter
Preparation
Bring the butter to room temperature, place it in a container and spread it until it softens, using a small spatula spread it in tufts on the wooden cutting board covering the entire surface.
Procedure
If you like, you can salt all the ingredients facing upwards, alternating the colors in its composition in the company of a good bottle of fresh Alta Langa. Then take the bread in cubes and with your hands collect butter and ingredients. Enjoy your aperitif!
