Chef Graziella
Bruschetta al Pomodoro Fresco
Grilled bread rubbed with garlic, crowned with ripe tomatoes, anointed with your finest oil. This is bruschetta as it exists in Italy, not the soggy appetizer Americans invented.
Culinary Explorer
A cooking platform built around craft, culture, and the stories behind what we eat.
Crostini al Tartufo Nero di Norcia
Created by
The black truffles of Norcia, pounded to a paste with nothing but olive oil and restraint, spread on warm bread. This is Umbrian luxury in its purest form.
Appetizers & Snacks
Italian
Special Occasion
Dinner Party
20 min
Active Time
10 min cook•30 min total
Yield6 servings
Norcia sits in the mountains of Umbria, where the forests give up their treasures to those who know where to look. The black truffle of this region is less celebrated than its white cousin from Alba, which is a mistake. It has an earthiness, a depth, that speaks of the woods in autumn.
This is not a recipe that hides behind technique. There is no technique to speak of. You pound truffles with oil until they become paste. You toast bread. You spread one on the other. The only skill required is restraint: the courage to leave out everything that does not belong.
Americans want to add garlic. They want cream. They want to complicate what needs no complication. The truffle has traveled from the forest floor to your table. It does not need your help. It needs you to stay out of its way.
Norcia has been the center of Umbrian truffle hunting since at least the 14th century, when the town's hunters developed secret knowledge of the forests passed from father to son. The norcini, as the town's craftsmen are called, became so renowned for their skill with both truffles and pork that their name became synonymous with Italian charcuterie.
The technique, the tradition, and the story behind every dish.
Discover Culinary ExplorerIngredients
fresh black truffles
Quantity
3 ounces
extra virgin olive oil
Quantity
1/3 cup
finest quality, preferably Umbrian
fine sea salt
Quantity
to taste
rustic Italian bread
Quantity
12 slices
cut 1/2 inch thick
anchovy fillet (optional)
Quantity
1 small
rinsed and minced
| Ingredient | Quantity |
|---|---|
| fresh black truffles | 3 ounces |
| extra virgin olive oilfinest quality, preferably Umbrian | 1/3 cup |
| fine sea salt | to taste |
| rustic Italian breadcut 1/2 inch thick | 12 slices |
| anchovy fillet (optional)rinsed and minced | 1 small |
Equipment Needed
- •Mortar and pestle (marble preferred)
- •Soft brush for cleaning truffles
- •Sharp knife
Instructions
- 1
Clean the truffles
Brush the truffles gently with a soft brush to remove any soil. Do not wash them under water. Truffles absorb moisture like a sponge, and you will dilute the very flavor you paid dearly for. If there is stubborn dirt, scrape it away with a small knife. Pat dry with a clean cloth.
- 2
Pound the truffle paste
Chop the truffles roughly and place them in a mortar. Add a pinch of salt. If using the anchovy, add it now. Begin pounding with the pestle, working in a circular motion. Add the olive oil gradually, a tablespoon at a time, continuing to pound and work the mixture until you have a coarse paste. It should not be perfectly smooth. Some texture is correct.
The anchovy dissolves entirely and adds a subtle depth that enhances the truffle without announcing itself. Old Umbrian cooks knew this. You will not taste fish. You will taste a rounder, more complete truffle flavor. - 3
Toast the bread
Toast the bread slices under a broiler or on a grill until golden on both sides. Watch them carefully. They should be crisp at the edges but still have give at the center. The bread must be warm when you spread the paste. Cold bread is a waste of good truffle.
- 4
Assemble and serve
Spread the truffle paste generously on each warm crostino. Do not be stingy. You have already spent the money on the truffles. Arrange on a board or platter and serve immediately. These wait for no one. The warmth of the bread releases the truffle's perfume. Within minutes, that moment passes.
If you wish, shave a few thin slices of fresh truffle over the finished crostini. This is gilding the lily, but with truffles, gilding the lily is sometimes appropriate.
Chef Tips
- •Seek out tartufo nero di Norcia specifically if you can find it. The black truffles of Umbria have a character distinct from those of Périgord or elsewhere. If unavailable, any fresh black truffle will serve, but know what you are missing.
- •The olive oil must be exceptional. Umbrian oil, pressed from the region's small olives, has a peppery finish that complements the truffle. Do not use supermarket oil and expect the same result.
- •A food processor will create truffle paste more quickly, but the mortar produces superior texture. The slow pounding releases aromatic compounds differently than the violent spinning of blades. You will taste the difference.
- •Store any leftover paste in a small jar, covered with a thin layer of olive oil, refrigerated. Use within three days. The flavor fades quickly. This is not something you make ahead for a party next week.
Advance Preparation
- •The truffle paste can be made up to four hours ahead. Cover directly with plastic wrap touching the surface to prevent oxidation. Bring to room temperature before using.
- •The bread must be toasted just before serving. There is no way around this. Cold, stale toast insults the truffle.
Frequently Asked Questions
Nutrition Information
1 serving (about 85g)
Calories
275 calories
Total Fat
13 g
Saturated Fat
2 g
Trans Fat
0 g
Unsaturated Fat
10 g
Cholesterol
2 mg
Sodium
420 mg
Total Carbohydrates
32 g
Dietary Fiber
2 g
Sugars
1 g
Protein
6 g
Where cooking meets culture.
Culinary guides, cultural storytelling, and the editorial depth that makes cooking meaningful.
Discover Culinary ExplorerMore from Chef Graziella's Appetizers & Snacks
Browse the full collection
Chef Graziella
Involtini di Peperoni Arrostiti
Fire-charred peppers wrapped around a filling of tuna, capers, and anchovy. Made a day ahead, the flavors marry into something greater than their parts. This is antipasto as it should be.
Chef Graziella
Involtini di Zucchine Grigliate
Thin ribbons of summer zucchini, kissed by flame and wrapped around fresh goat cheese brightened with herbs. An antipasto that proves restraint creates elegance.
Chef Graziella
Olive all'Ascolana
The legendary stuffed olives of Ascoli Piceno, where three braised meats meet giant green olives, wrapped in golden breadcrumbs and fried until they shatter at the first bite.