The egg and fondue with truffle is a simple but refined dish. A simple recipe, prepared with very few ingredients but with a sublime and delicate taste.
The egg is an excellent accompaniment for an amazing cheese-based sauce: the truffle gives the dish a unique and exciting taste.
Try this recipe with the Parmigiano Reggiano and Truffle Tuber Aestivum Spread and decide which is your favorite version.
In a saucepan, pour water, bring it to a boil and add salt. Create a vortex by turning the water with a ladle.
Break the egg inside the water vortex. Cook one egg at a time for 2 minutes.
Meanwhile, heat the Truffle Tuber aestivum fondue spread Cascina San Cassiano in a saucepan.
In a dish, put 2 tablespoons of fondue and place the egg.
Add a little white pepper if necessary.
Serve freshly made.
For an extra taste, complete with a scratch of black truffle.
Cascina San Cassiano s.r.l.
Corso Piave, 182 – 12051 Alba (CN) ITALY
P.IVA 02657120040
Tel: +39 0173 282638
