Langhe butter

Preparation:

Preparation: Thoroughly clean the truffle with a small brush to remove any residual earth, then rub it with a damp cloth and grate it finely, collecting it in a bowl. Put the butter, slightly softened at room temperature, in a bowl and work it with a wooden spatula until it becomes creamy. Add the grated truffle and stir until you obtain a perfectly blended mixture, which you will wrap in a sheet of waxed paper, forming a 'salami'. Keep in the refrigerator until serving. This butter is excellent spread on canapés and sandwiches.