In the quantity is that of a cast-iron casserole and should of course be multiplied by the persons for whom it is being prepared.
1 Egg
white truffles of Alba as need
butter as needed
1 teaspoon parmesan
2 tablespoons fresh cream
salt and pepper
1 soufflé ramekins

Butter the ramekins with melted butter, using the kitchen brush. Then add half a teaspoon of grated parmesan cheese in the center of the ramekin. Add 2 tablespoons of cream in each ramekin. Break the egg and put it on the cream and parmesan cheese. On the egg add half a teaspoon of melted butter, and season with salt and pepper to taste. The casseroles are now ready to go in the oven. Put them on a cookie sheet and bake for 8 minutes at 200 degrees. Once baked the egg should be covered with slivers of white truffle of Alba.



Ingredients for 4 people:

125 gr of corn flour
50 gr of black truffle winter in thin flakes
½ liter of water, salt
50 gr of freshly grated parmesan
1 dl of extra virgin olive oil 100 gr of cleaned porcini
a clove of garlic mashed
10 gr of parsley
½ dl of brown gravy, salt, pepper


In a small saucepan brown the mushrooms with garlic and oil. Add part of the truffle flakes and let cook a couple of minutes and then remove from the heat. Pour the corn flour into the salted water, stirring with a wooden spoon and cook one hour. As soon as the polenta is ready, stir in the butter and parmesan cheese. Place in a hot dish and garnish the edges with the mushrooms sauce on a bed of gravy, sprinkle with parsley and add the rest of the truffles.