‘TIS THE BLACK SUMMER TRUFFLE SEASON

‘TIS THE BLACK SUMMER TRUFFLE SEASON
June 13, 2011 Sarah
In Recipes

The Black Summer Truffle season is back. We’re talking about the Italian truffle here. Though less pungent than the white winter one, [you will need around 10g per person as opposed to the 5g used with the winter one] it is equally nice shaved over your barbecued meats, in risottos, shaved over a quick plate of light, La Campofilone egg pasta… Or try this for a rather special, lazy, Sunday brunch.

 

Tuber Aestivum Egg Delight
In a large bowl crack two eggs per person.
Add a couple of spoonfuls, per serving, of crème fraiche.
Season with salt, pepper and some finely chopped sage. Beat.
Grease large ramekins with a little butter. Pour in mixture evenly.
Place on baking tray and pop into 180-degree pre-heated oven.
Check them after 5-7 minutes. Once set to your liking, take out of oven,
and shave around 5g of truffle over each ramekin.
Serve immediately with a simple, walnut, side salad,
a couple of thin slices of crispy grilled pancetta by Antica Macelleria Falorni,
and fresh Maltese bread.

Divine.