50 grams of black summer truffles
0.5 liters of cream (for cooking)
40 ml olive oil salt, pepper, parsley
Oil is heated to a temperature of frying, and then be removed from the hot plate and put the oil in a fine grating truffles. Add salt and pepper to taste. In a separate vessel is broken down and the cream is added to it with truffles mixture, stirring until the homogenous mixture. Parsley is added according to the purpose of the sauce.