3 thistles of cardoons
white truffles of Alba, as needed
50 gr of butter
For the Cardoons: boil for 4/5 minutes in salted water with the juice of the lemon. Drain and put aside. For the fondue: warm milk, add the diced Castelmagno and melt completely, without bringing to the boil. Add the egg yolks and cook for another 3-4 minutes over a low heat. Keep the fondue in a warm water bath. Cut the thistles into sections and sauté in a saucepan with the butter for 2 minutes on both sides. Put them on the plate and cover them with the fondue on which you then add slivers of the white truffle of Alba.
16 bread croutons lightly browned
60 grams of burgundy truffle (black summer )
fresh garlic clove
a glass of white wine
Pour half a cup of olive oil in a pan and put it on the fire to warm up with a clove of garlic, which, once golden, it should be taken out. Put aside the small saucepan, and wait for the oil to cool. At this point mix the truffles and the lemon juice, season with salt and pepper and put back on the heat. As soon as the sauce will raise the boiling point, it will be ready to spread on bread or toast that was previously bathed, on one side only, in the wine. The same recipe can be made with Black summer truffles.