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Soft egg, hazelnuts, cheese and truffle

Yields4 Servings

 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.

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