- Trufa Negra
- Masa de hojaldre: ½ paquete
- Queso brie: 60g
- Salsa romesco: 40g
- Ajos tiernos: 8unidades
- Aceite de trufa negra, sal y pimienta: Al gusto de cada uno
Once the base of the coca is cooked, we will add the romesco sauce in the base, the cheese Brie cheese and the young garlics superficially and we it will grill to the stove approximately five minutes more.
When it is well grilled we will extract it and will add to him some germinated and a little of fresh truffle laminated to the taste of each one.