Serves 4 people

• 200 gr hydrated lentils
• 2 truffle Bocconi
• Fresh marjoram to taste
• 8 extremely fine slices of homemade bread
• Sage, garlic, salt to taste

Directions

Cook the lentils in water with the sage, garlic and salt.  Once cooked, drain them and mash them.  Add the (peeled) marjoram to the mash, and some olive oil to season.  Spread the sauce on the homemade bread (toasted); slice the pork  and put it over the slice. Serve it as appetizer or starter.