Italian Regional Recipes Secondi Piatti: Meat, Fish, Eggs, Cheese

Eggs & Black Truffle Carpaccio

Black Truffle is the perfect ingredient to add flavour and aroma to any simple and easy dish – even fried eggs!

Although truffles grow in most Italian regions, some varieties are more appreciated than others: the white truffle from Alba, Piedmont region, has recently been sold for 3000 euros per kilo, and the slighly less expensive (!) black truffle of Norcia can reach the price of 1800 euros per kilo.

Truffle oil or truffle sauces however are a more affordable alternative to give aroma to your pastas and risottos.


Serves: 2 | Preparation time: 5 mins | Cooking time: 5 mins

  • Black Truffle: 1
  • Eggs: 4
  • Butter, unsalted: 1 tbsp
  • Extra virgin olive oil (EVOO): to taste
  • Salt: to taste

Method

Heat up the butter and the oil in a pan, then gently break in the eggs trying to keep the yolks whole.

Fry the eggs until cooked and season them to taste. Transfer them to a serving plate.

Use a peeler to cut some thin slices of truffle over the eggs.

Tip: It’s best to consume the truffle quickly, while it is still fresh. To keep if for a few days, wrap it in kitchen paper and change the paper every day.

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