Truffle sauce (Salsa di tartufi)

INGREDIENTS:
1 or 2 salted Anchovies
Garlic
Olive Oil
Salt
Black Truffles from Norcia

Wash the truffles well with warm water, brushing them with a hard bristled brush, then dry, chop them up finely and crush them to a paste. Pour some oil into a small saucepan and heat lightly; add the truffles and stir, taking care that the oil does not boil. Season with a pinch of salt and a little finely chopped garlic. Then add one or more cleaned, a washed anchovies (according to taste and the quantity of truffles); continue stirring to obtain a smooth sauce.

The truffle sauce can be spread on slices of home-made bread, toasted in the oven, sprinkled with lemon juice or with a few drops of vinegar. This sauce can also be used for covering boiled and boned trout, sprinkled with a little lemon juice and oil.