Fish fillets

(sea bream, salmon, etc.) 400 g

Squid 200 g

Shrimps n. 4

Scampi n. 4

Potatoes 400 g

Courgettes 400 g

Extra virgin olive oil

Fresh truffle



Clean the fish and cut thinly the calamari. Place the boiled sliced potatoes, the fish and the sauté courgettes inside the paper cornet and then season with white truffle oil and salt. Scrape over the fresh truffle and close the paper cornet. Bake for about 10 minutes and serve.

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