Home » Quail eggs with black truffles and fondue

Quail eggs with black truffles and fondue

by Ada Parisi
5 min read

Eggs, taleggio cheese and truffle: a traditional pairing with which you can never go wrong ever. The truffle I used is the black one says ' hooked ', similar to the "scorzone" but with a collection that you make throughout the year in fresh areas with constant humidity. The price is affordable, about 460 euros per kilo: I've bought 20 grams with just over 20 euros. Since the truffle remains an important ingredient, I recommend these canapes as finger food during Christmas or new year's Eve cocktail: are easy to prepare and have a balance of flavor that will enchant you!

Ingredients for 4 people:

  • 8 slices of sandwich bread
  • 8 quail eggs
  • 16 thin slices of the black truffle or "scorzone" (simply a truffle from 5-7 grams)
  • 150 ml of cream
  • 100 grams of taleggio Dop
  • salt and pepper
  • 25 grams of butter

With a round pastry cutter or cookie stenciling derive from sliced bread 8 discs, then roast them in the oven or in a pan until they are golden and slightly crisp.

For fondue, put the cream in a small saucepan and bring almost to a boil, then join the taleggio cut into cubes and cook over low heat until it turns creamy, then adjust if necessary with salt and pepper and set aside. Consider that cooling the fondue tends to thicken further.

Carefully break the eggs and pour them all on a plate. Put the butter in a large skillet and melt it over low heat, so that the Pan is covered. Turn up the heat and, When the butter will be slightly browned, pour into the pan with the quail eggs. Season with salt and pepper and cook for a minute: the white you must thicken and the yolk should remain soft. Pour eggs onto a sheet of parchment paper and, with a pastry rings, extract portions. Lay each quail egg on toast, pour a tablespoon of fondue and garnish each slice of bread with two slices of truffle. Serve immediately.

THE PAIRING: A white wine of the Aosta Valley is what we suggest with this dish by scents and I decided. In particular, recommend “Nus Malvoisie“, produced by the cooperative La Crotta di Vegneron, in the municipality of Chambave. This wine smells of apples and ripe PEAR, with a dry taste, a good structure and a pleasant flavour.

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Tammie December 20, 2013 - 10:32

I bet that would be delicious!

Sicilians creative in the kitchen December 20, 2013 - 14:04

Thanks! and welcome on my blog!

Spoon-stories 19 December 2013 - 12:22

Very fancy dishe you made this time ^^I never taste quail eggs before :P
Thank you and Goodmorning!


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