Ingredients
- 16 capesante
- 30 gr of breadcrumbs
- 1 knob of butter
- 40 g of Parmesan cheese
- 2 tablespoons dry white wine
- Truffle Cream White T & C
- Vegetable broth to taste
Preparation:
First wash well the capesante shells and put them to dry;
Meanwhile he begins to prepare what will go over the capesante: take the breadcrumbs and mix it with Parmesan and white wine;
Now sprinkle each scallop with the preparation of bread crumbs and bake in a preheated oven at 180 ° for 10 minutes;
Meanwhile prepare the creamy sauce with white truffles. Get our White Truffle Cream and reach the desired consistency by stretching with a little ‘hot vegetable stock;
At this point you just have to remove the scallops from the oven, impiattarle and garnish with truffle cream White