Shape the minced meat into small balls. Put sunflower oil in a large pan and heat. Fry the meatballs in the pan with 2-3 cloves of garlic. Then deglaze with the cream. Turn down the heat on the stove. Season the sauce with salt and pepper and add a little butter.
The noble summer kitchen with the Tuber aestivum - preparation tips of the Scorzone - summer truffleThe lighter version of the autumn truffle is so popular because of its versatile uses and because it is quite affordable compared to its expensive relatives. Therefore it is possible to use the summer truffle quite generously in the dishes.