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.