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


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

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.