Norcia black truffle sandwiches

Direct knead

pressed brewer’s yeast  g 70
water g 600
sugar g 40
pasteurised egg g 100
liquid fresh cream g 50
butter g 100
olive oil g 50
Norcia black truffle g 35
truffle flavour 1/4 di cap
salt g 20
flour for baking product g 1.000
wholemeal flour for baking product g 200
milk powder g 30
malt powder g 10

Knead as a normal baked paste, controlling the texture with the water. Make a sphere and let it leaven covered in a warm place. When the volume will be triple start to work it, shaping some sandwiches. Let them leaven and cook at 210°C.

Alessandro Forbicini

 back to recipes


Garden dish

Stuffed chicken breast

Shabu Shabu of shrimps

Liquid ravioli

Norcia black truffle sandwiches

Cheese and Norcia black truffle...

Norcia black truffle pan brioche

Norcia black truffle gastronomic...

Norcia black truffle puff pastry...

Norcia black truffle savarin

Norcia black truffle Roman...

Savoury fried doughnuts

Savoury fried cream puffs

Savoury short pastry

Savoury petits fours

Savoury doughnuts

Tomato puff pastry

Italian red pizza

Sandwich loaf


Sandwiches for parties

Extra virgin olive oil rolls

Salmon puff pastry

Herb of grace-perfumed slug...

Sunflower seeds short pastry...

Modern savoury cake

White truffle “whipped” egg...

Cocoa black ravioli with...