Dishes with cheese and truffle

Place in a mortar the summer truffle pate, a half clove of garlic, the fillets of anchovies and start to beat the ingredients. Add the olive oil and continue to beat the ingredients until completely combined. Cut the caciocavallo into small pieces and place on a sheet of baking paper, bake them at 180 degrees for a few seconds until the caciocavallo melts.

Spread each puff pastry with the truffle cream obtained, lean on a piece of baked caciocavallo and decorate each tartine with a flake of carpaccio or with our dried.