The Bagnolese truffle salad is mainly used as an appetizer or a side dish for meats. It is traditionally prepared for Christmas and Easter celebrations. Also, because it does not contain meat, it can be enjoyed during fasting days.
The preparation is very simple and quick. Remember to let the salad rest for at least a couple of hours so that the flavors and aromas of these products combine into a delicious dish of the Irpinian tradition.
Tradition dictates it should be served as a salad, but serve it to your guests as an appetizer by spreading it on slices of bread… you’ll see what a success!
The Black Truffle of Bagnoli Irpino, in the province of Avellino, is a true gem of Irpinian gastronomy. An element of the earth with a delicate taste but a strong aroma.
Other Irpinian recipes you might be interested in:
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 8 servings
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
- Energy 36.90 (Kcal)
- Carbohydrates 1.44 (g) of which sugars 1.07 (g)
- Proteins 2.42 (g)
- Fat 2.00 (g) of which saturated 0.28 (g)of which unsaturated 0.49 (g)
- Fibers 2.45 (g)
- Sodium 153.23 (mg)
Indicative values for a portion of 2 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
INGREDIENTS FOR BAGNOLESE TRUFFLE SALAD
- 7 oz black truffle (Bagnolese)
- 12 fillets anchovies in oil
- 15 green olives (pitted)
- 3.5 oz pickled peppers
- to taste extra virgin olive oil
PREPARATION FOR BAGNOLESE TRUFFLE SALAD
Wash the truffle with fresh water, using a brush to remove the soil.
Slice the truffle thinly, add the oil, the pitted olives in slices, the pickled peppers chopped.
Add the anchovy fillets, salt to taste and let it rest.
Serve
Adriana’s Advice
The salad can be stored in the fridge for a couple of days.
