Truffle and Artichoke and Parmesan Rarebit
Prep: 10 minutes
Cook: 20 minutes
Cook: 20 minutes
Easy
Serves 2 people
this recipe is makes the perfect indulgent lunch, brunch or late night supper recipe. A blend of black truffles from Piedmont, artichokes from Puglia and aged Parmigiano Reggiano in Belazu's signature Truffle & Artichoke pesto create a rich flavour for this simple and tasty recipe.
Ingredients
-
25g Butter
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1 Garlic Clove, micro planed
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25g Flour
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200ml Milk
-
50g Parmesan Grated
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85g (1/2 Jar) Truffle & Artichoke Pesto
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Salt & Black Pepper
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1/2 Loaf Sourdough
Method
- Step 0: Preheat the oven to 190 degrees. Melt the butter in a pan with the garlic, after 2 minutes add the flour and cook out for another 2 minutes. Add the milk and parmesan and whisk continuously until thickened, then add the pesto. Put the mixture in a bowl to cool a little.
- Step 1: Slice the required number of slices from the bread and spread the mixture evenly over the surface. Place the slices directly on the oven shelf with a baking sheet on the shelf below to catch any drips. Cook for 7 minutes or until golden. Allow to cool slightly before eating.