Ovetto in camicia speziato con Erbetta del campo e Tartufo

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2 Eggs


Truffle “scorzone”



Curry (a teaspoon)


Extra vergin olive oil

2 spoons of  white wine vinegar



To cook a poached egg you have to put the water in the pot and heat it, when it starts to boil you pour 2 spoons of white wine vinegar and you have to make a “wole” in the pot thanks to a whisk where you put the egg.  The egg had been seasoned previously with pepper and salt. Let it stew for 3 minutes. Successively you plate on a base of herbs seasoned and slivered truffle. The egg should be compact outside and soft inside. It is a simple dish but at the same time delicious!