point of a knife make a number of
deep incisions, a few centimetres
apart, in the inside of the filet. Into
each incision introduce a piece of
truffe, pushing it well in towards
the centre of the fillet, to produce a
marbled effect. When the fillet is
thus piquéd with the truffes, season
it with salt and pepper, roll it up
into a good shape, tie it with
string, and roast it.
‘Leave it to cool in its own fat,
and serve it cold the next day.’
PICTÍ
Pictí is the Greek brawn.
A pig’s head is boiled for hours