Started 18/02/2025
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4 eggs
1 black summer truffle
200 g of parmesan cheese
100 g of milk
50 g of pecorino cheese
Giffoni hazelnuts, aromatic herbs, salt and pepper to taste.
1 cooking siphon
2 nitrogen charges
1
Dissolve the Parmesan cheese in the milk, add salt if needed, whisk, strain through a fine sieve and place the fondue in the kitchen siphon with 2 nitrogen charges. Cook the eggs at 65° for about 30 minutes. Serve the egg with grated pecorino cheese, pepper, coarsely chopped hazelnuts, the Parmesan mousse, aromatic herbs and plenty of black summer truffle.vo.
Ingredients
4 eggs
1 black summer truffle
200 g of parmesan cheese
100 g of milk
50 g of pecorino cheese
Giffoni hazelnuts, aromatic herbs, salt and pepper to taste.
1 cooking siphon
2 nitrogen charges
Directions
1
Dissolve the Parmesan cheese in the milk, add salt if needed, whisk, strain through a fine sieve and place the fondue in the kitchen siphon with 2 nitrogen charges. Cook the eggs at 65° for about 30 minutes. Serve the egg with grated pecorino cheese, pepper, coarsely chopped hazelnuts, the Parmesan mousse, aromatic herbs and plenty of black summer truffle.vo.
