Egg and fondue with truffle

Difficulty: low

Preparation: 10 minutes

Cooking: 5 minutes

Doses for: 4 people

Cost: medium

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.

Ingredients

  • 4 medium eggs
  • Salt

Preparation

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.

Shrimp appetizer with pesto mayonnaise

Difficulty: Low

Preparation: 30 minutes + 1hour for set time

Cooking: 2 minutes

Stringy crust with cranberry sauce

Difficulty: Low

Preparation: 15 miunutes

Cooking: 6 minuti

Roast Pork with Cranberry Sauce

Difficulty: Medium

Preparation: 1 hour

Cooking: 50 minutes

Cups with Zabaione cream and brownie

Difficulty: Low

Preparation: 45 minutes+1 hour cooling time

Cooking: 25 minutes

Pesto shortbread with Sorrento I.G.P. lemon

Difficulty: low

Preparation: 30 minutes + 45 minutes set time

Cooking: 20 minutes

×