was a bit 'I had to post this recipe just from ...... ....... but since my birthday were eventually to have other recipes the above ....... I always put off! But I take the fly contest Imma I finally gave the sprint to present ...... no wonder this beauty to boast, but because the final touch of grated truffle, strictly white Alba has something magical for me, a season in which I can hardly give up! (Usually by now, is like my birthday present in November ........ since truffles are still excellent!)
Because the nose is me some magic? Well, simply because I evokes wonderful memories of my childhood! One of the brothers of my grandfather, "Ricu beard"! who lived in that of La Morra (near Bra, known land of Barolo and truffles), was a trifulao passionate, accompanied by his faithful dog Pulein an ugly bastard but so good and good guessing!
I was his little pet: I never lost sight of, and followed me everywhere that I went! For me it was a party to visit his aunt and uncle, run around the yard, playing with the dog e. ...... eat truffles!
Yes, because his uncle was trying the truffles and then sold them, but those little ones kept them for us, so when we went to visit them, my dad patiently cleaned and thinly sliced \u200b\u200ball those "small stones" and I took them to deft handfuls from the saucer, and eat from it ...... only ......... naked and raw! Well ...... it is not usual to eat handfuls of truffles without food!! And I must say that my uncle died of course the practice was not repeated more ........ but I still remember the very very special!
And since one of the "perfect death" of the nose is just the egg, I weighed a bit to create 'atmosphere then sprinkle the nose on an egg casserole, but a simple preparation that makes the taste buds go crazy!
eggs en cocotte al Tartufo Bianco d'Alba
Ingredients (serves 6)
• 6 eggs • 1 package cream do
200 ml • 120 g grated parmesan about
• Alba white truffle to taste • Salt and
butter to taste Preparation
Butter 6 cocottine then arrange on a baking tray. Each break in the egg, salt lightly, then place the eggs on a layer of cream (put a spoon, trying to cover the entire surface). Now make the layer of grated cheese (must be abundant, if not sufficient grams written in the ingredients, increase the dose) and bake in preheated oven at 200 degrees for 9 minutes, the first five-ventilated area, the last four fan + grill.
Once baked the casserole, served at every table, finishing the dish with a generous sprinkling of white truffles from Alba! They are sublime!
Truccooooooooooooooo
eggs, the shell being porous, they absorb the scents: a chef of many of the secrets is to keep the eggs with a truffle in a bowl tight for a few days ............
yolks absorb the flavor of course issued by a precious underground fungus, so the feeling of "truffle tasting it is absolutely amplified, so that if you eat an egg preserved in that way, you seem to enjoy even if there are no flakes! Guaranteed by me!
With this recipe I participate in the contest refined
of Imma Dessert GoGo!
Kisses, Mara
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