• 1 salted anchovy fillet, rinsed and minced
• 1/2 garlic clove, minced
• 1 tablespoon Italian parsley, minced
• 4 ounces white truffles (preferably from Alba)
• 1 tablespoon extra-virgin olive oil
• 4 ounces unsalted butter
• 4 bread slices

In a small bowl, mix the anchovy, the garlic, and the parsley. Brush and clean the truffles and slice them thinly. In a skillet, heat the olive oil and 1 ounce of the butter. Add the anchovy mixture and brown over low heat. Slice the truffles and add them to the pan. Cook for 10 minutes still over low heat. Halve the bread sliced and fry them in the remaining butter. Place them over a serving platter and season with the truffle sauce. Serve hot. Serves 4

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