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.
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.
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.