Ingredients for 4 people:
8 Chicken wings
50g/1.76oz Minced bianchetto truffle with almonds
1 Egg yolk
Almonds in threads minced roughly
For the lemon vegan mayonnaise:
Sunflower seed oil
Lemon juice
50g/1.76oz Soya cream
1 Teaspoon of plain mustard
Salt to taste
Preparation:
Debone the chicken wings leaving visible a small bone and salt them; as an alternative it’s possible to use slightly beaten chicken breasts. Pass the wings into the flour, then in the eggs and minced bianchetto truffle with almonds batter and finally in the minced almonds. Fry them in a pan otherwise, if you prefer a lighter cooking, you can put them into the oven at 200°C with a simple drizzle of olive oil. For the mayonnaise use the soya cream with lemon and mustard: whip it with an electric blender or by hand, add sunflower seed oil until you obtain the desired consistency. The wings prepared in this way are an original appetizer, if you choose the chicken breasts you’ll obtain a tasty second dish.
The delicate and sweet almonds oil matches perfectly with the strong character of bianchetto truffle. The gross consistency due to truffle and the minced almonds consents to enjoy completely the taste of the two ingredients in an harmonious hug.
* Recipe by Appennino Funghi e Tartufi
