Uova In Cocotte Al Tartufo Bianco – Eggs in Cocotte with White Truffles

Ingredients

One tbs. heavy cream
Four tbs. butter
One tbs. Parmigiano
1 1/2 oz. white truffles
Eight fresh eggs
One pinch salt
Four small cocotte

How to make the Uova In Cocotte Al Tartufo Bianco – Eggs in Cocotte with White Truffles:

Warm the cream over a low flame and mix in 4 tbs. butter. When melted, add Parmigiano and stir continuously. Do not bring to a boil. Butter four 6-oz. baking dishes (cocotte) and place the sauce evenly into each container. Add two whole eggs and bake at 450°F in a preheated bain-marie for 7 min.

Remove from the bain-marie, add a white truffle, thinly shaved, and serve immediately with toast. If you are cooking the bain-marie on a stove, cover the cocotte with aluminum foil. Cooking time may vary according to the size and thickness of the cocotte.

Serves 4

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