Refined Crostini with Sea Bass Rillettes and Truffle
The elegance of sea bass rillettes with truffles. Delicious crostini for your festive appetizers.
For
4 people
Préparation
10 minutes
Cooking
15 minutes (for the cabbage)
INGREDIENTS
1 jar of Sea Bass Rillettes with Truffle
4 slices of rustic bread or ciabatta
50 g of Guanciale, raw bacon, or Lardo di Colonnata
A few handfuls of black cabbage (or kale) leaves
1 handful of sun-dried tomatoes or peppers
A few thin slices of truffle
Olive oil and fine salt – to cook the cabbage
Optional:
A pinch of Espelette pepper or Crusco pepper
A drizzle of honey and a pinch of edible gold powder – for a festive touch
PREPARATION
- Preheat your oven to 180°C (350°F).
- Wash, dry, and remove the central stem from the cabbage leaves.
- Toss them with a drizzle of olive oil and a pinch of salt, then spread them out on a baking tray.
- Bake for 10 to 15 minutes, until crispy and lightly golden. Set aside.
- Toast the bread slices until nicely golden.
- Generously spread the warm bread with Sea Bass Rillettes with Truffle.
- Cut thin slices of Guanciale (or raw bacon or Lardo di Colonnata) and place them on top.
- Add the black cabbage chips, sun-dried tomatoes or peppers, and truffle shavings.
- Finish with a pinch of pepper, a drizzle of honey, and for a festive presentation, a touch of edible gold powder.
Bon appétit!
Recipe created by Chiara Caprettini — Nordfoodovestest
.jpg)
