To my mind, one of the simplest and most delicious ways in which to enjoy the superb white truffles of the Alba province of Piedmont is in an omelette made with fresh, free-range eggs - the sort with a glowing, orange yolk. If you prefer, a teaspoon of truffle purée, from a tube, can be used instead, blended into the beaten eggs.
Beat the eggs in a bowl with salt and pepper to taste, and stir in the Parmesan cheese and the truffle. Melt the butter and oil in an omelette pan until sizzling hot but not brown. Pour in the omelette mixture and spread it out, pressing it down with a spatula to make a flat cake shape.
After about 5 minutes, when the underneath is golden brown, turn the pan upside down on to a large plate or lid and slide the omelette back into the pan the other way up. Cook the second side for a further 5 minutes, then slide on to a platter to serve. This omelette can be served warm or cold.
© 1990 Valentina Harris. All rights reserved.