Uova con tartufi

Eggs with truffle

Preparation info

  • Serves


    • Difficulty


Appears in


By Tessa Kiros

Published 2003

  • About

Truffles discreetly find their way into the culinary market around November, and it’s not difficult to be completely oblivious to their existence. They are definitely not front-row market items at bargain prices. Some people who love truffles are satisfied with a few drops of truffle oil as a dressing here and there. You can use black truffle in place of the white here. Serve this as an antipasto, or even as a light and special main meal.

If you don’t have a special truffle slicer,