The bread medallion is a tasty appetizer with a genuine flavor and easy to prepare. The rustic bread, toasted to a golden crisp, serves as a crunchy base for a refined combination of truffle, béchamel, and egg.
🛒 INGREDIENTS
- Bread: 1 piece
- Don Vincenzo Truffle Cream: 80–100 g
- Don Vincenzo Clarified Truffle Butter: 40 g
- Eggs: 4 to 6
- Béchamel Sauce: 200 ml
- Whole Milk: 250 ml
- Parmigiano Reggiano: 350–450 g
- Fresh Basil
- Salt: to taste
- Black Pepper: to taste
📝 DIRECTIONS
Prepare the Medallion:
- Slice the bread into cubes about 3 cm thick.
- Place a teaspoon of Don Vincenzo Clarified Truffle Butter in a pan.
- Toast the bread cubes on all sides until extra crispy.
Prepare the Parmigiano Béchamel:
- Add the grated Parmigiano to the warm béchamel.
- Stir until the cheese is fully melted and incorporated, forming a smooth and creamy texture.
Cook the Eggs:
- Separate the yolks from the whites.
- Boil the yolks in water for about 90 seconds.
Fill and Plate:
- Spread a generous layer of BIS Truffle Cream on each crostoni—the intense flavor enhances all the other ingredients.
- Garnish with drops of Parmigiano Béchamel, for a delicate and enveloping taste.
- Finish by gently placing the yolks on top of the medallions.
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🎯 FOCUS PRODUCTS
- Don Vincenzo Truffle Cream: a gourmet condiment that brings the prized summer black truffle to the table, perfectly balanced with the finest champignon mushrooms.
- Don Vincenzo Clarified Truffle Butter: a high-quality culinary preparation that combines the purity of clarified butter with the intense flavor of truffle.
💡 Extra Tips
- For a truly professional result, you can prepare the egg yolks using the low-temperature cooking technique: immerse them in their shells in water at 63°C (145.4°F) for 45 minutes (if you have a sous-vide circulator), or cook them at 65°C (149°F) for 1 hour in the oven. This way, you’ll achieve a perfect creamy consistency that will melt deliciously over the crostoni when you cut into them!
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