Fondue egg and truffle of Alba. If you've seen other recipes with truffles but still aren't convinced, try this which is as easy as voraciously perfect: Fontina fondue PDO Valdostana, egg in the pan from the soft yolk and white truffle. A recipe for those who had the good fortune to happen to Alba for the International White Truffle Fair, or to Acqualagna or in the Crete Senesi.
A recipe for those who have brought one of these babies at home (in a literal sense, all'etto seen the cost of Tuber Magnum Pico) and now he does not know what to do. With this recipe, which also involves the preparation of a crusty baguette and well toasted, you will have an appetizer fit for a king. I admit that egg and truffle fondue d'Alba it also eat three portions.
If you are feeling frugal, you may also abound with a little fondue and eat this dish extraordinary fragrance as a main dish, complete with crispy bread and butter. Maybe leaving groped by a nice glass of aromatic white wine like a Nasco, a Gewurztraminer, a Sangiovese or a Sauvignon Friuli. Or a cup of young and exuberant red. At this point, I just have to remember to also have a look at all my RECIPES WITH TRUFFLES and my RECIPES WITH EGGS and have a good day.
2 comments
Booooono! Each of the ingredients makes this an exceptional dish!
Vist, ADA
Giusi dear thanks! I know the white truffle is not a product that everyone uses, I get very little and I try to use it in simple dishes to enhance it, but this dish is also good with black truffles (Maybe using a truffle butter to cook the egg and intensify aromas). Sometimes simplicity is special! ADA