Serves 6 - INGREDIENTS
1 tablespoon consommé
½  cup of grated Parmesan cheese
½  cup of butter
½  cup of fresh white truffles well washed and finely cut
½  crostini, small pieces of toasted bread
     Juice of half lemon
1   clove garlic
     salt
     pepper
     butter

Add consommé to a pan and let it boil with a clove of garlic for a few minutes.Remove garlic from pan. Add remaining ingredients in the following order: butter (in small pieces), Parmesan cheese, and lemon juice.Mix ingredients until butter and Parmesan are fully blended; flavor with salt and pepper and add slices of truffle. Let mixture warm up for an instant, then remove from heat and spread on hot crostini. Serve immediately.

Serves 4

INGREDIENTS:

2 heads of lettuce

7/8 Cup. Green beans

1/3 Cup Duck liver

1/3 Black Truffles

Oil

Salt

White Pepper

Balsamic Vinegar

Cut two heads of lettuce and take out the hearts. Take away all of the leaves and put the hearts on a platter with a round shape. Boil in salted hot water 7/8 of a cup of green beans; strain the beans once they are ready and put in a container so that they can cool down.Cut julienne style the duck liver (1/3 of a cup) and black truffles (1/3 of a cup). Blend the hearts of lettuce with the beans, the duck liver, and the truffles laying them out so they are properly displayed one over the other in order just described.Add a bit of salt, pepper, and a touch of olive oil e balsamic vinegar. Serve.

Serves 4

INGREDIENTS

16 slices of toasted bread

¼ cup of fresh truffles or preserved truffles, minced

Clove of Garlic

A glass of white wine ("Torre di Giano" delle Cantine Lungarotti di Torgiano is recommended for this dish)

Lemon juice

Salt

Pepper

Olive oil

Pour half a glass of olive oil in a pan and heat up with the clove of garlic. Once the garlic becomes slightly brown, it should be discarded. Put the pan aside and wait until the oil cools down.At this point, add the truffles, lemon juice, salt and pepper and then start heating again.As soon as the sauce starts simmering, it will be ready to be spread on the toasted bread slices, which were previously dipped on one side in the white wine. Serve when the sauce is still warm.