Uova Fritte Con Polenta E Tartufi


8 slices of yellow cornmeal polenta
3 tbs. oil
2 tbs. butter
1 white truffle
8 eggs

How to make the Uova Fritte Con Polenta E Tartufi – Fried Eggs with Polenta and Truffles:

Make the polenta, let cool and cut it into 1/2-in. thick slices. Grill the polenta and place into serving dish.

Brown the butter and oil in a frying pan, then fry the eggs 2 at a time. Slide 2 eggs onto each serving of polenta, add salt and pepper, then cover with plenty of very thinly-sliced truffle. Serve immediately.

Serves 4

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.