Uova al Tartufo (Eggs with Truffle)

Uova al Tartufo (Eggs with Truffle)

Uova al Tartufo (Eggs with Truffle)

History:

Uova al Tartufo, or "Eggs with Truffle," is an exquisite dish that showcases the luxurious combination of simple ingredients like eggs and truffles. Truffles, particularly the highly prized white truffle from Piedmont or the black truffle from Umbria, are a staple in high-end Italian cuisine. The pairing of eggs and truffle is a classic example of how Italians elevate humble ingredients with the use of aromatic and flavorful truffles. The dish is often served as a special breakfast, brunch, or light supper in Italy, where fresh truffles are in season, typically in the colder months. Its rich, earthy flavor profile makes it a perfect introduction to the world of truffles, whether using truffle oil, truffle butter, or freshly shaved truffles on top.

Detailed Recipe (Step-by-Step)

Ingredients:

• 4 large eggs

• 1-2 tbsp truffle oil (or fresh truffle, if available)

• 2 tbsp butter (unsalted)

• 1 tbsp fresh parsley, finely chopped

• Salt and freshly cracked black pepper, to taste

• Fresh truffle (white or black), shaved (optional, for garnish)

• 1 small shallot, finely chopped (optional, for extra flavor)

• Crusty bread, for serving

Instructions:

1. Prepare the Eggs:Crack the eggs into a small bowl, being careful not to break the yolks. Whisk them gently with a pinch of salt and freshly cracked black pepper, just enough to combine the yolks and whites without over-beating.

2. Sauté Shallots (Optional):If you are using shallots for extra flavor, melt 1 tablespoon of butter in a non-stick frying pan over medium heat. Add the finely chopped shallot and cook for 2-3 minutes, or until softened and translucent. This step is optional but will add a mild, aromatic sweetness to the dish.

3. Cook the Eggs:In the same frying pan, add the remaining butter and allow it to melt, swirling the pan to coat it evenly. Pour in the eggs and gently stir with a spatula, allowing the eggs to cook slowly over low heat. Stir occasionally, making sure to scrape the edges so the eggs cook evenly and form soft curds. This should take 2-3 minutes.

4. Add the Truffle Oil:As the eggs begin to set but are still creamy, drizzle in the truffle oil. Stir gently to incorporate the oil, infusing the eggs with the rich truffle flavor. Continue cooking until the eggs are just set but still soft and creamy. Avoid overcooking the eggs, as they should remain silky and tender.

5. Finish the Dish:Remove the pan from the heat and give the eggs one last gentle stir. Taste and adjust the seasoning with more salt and pepper, if necessary.

6. Serve:Transfer the scrambled eggs to warm plates and garnish with freshly chopped parsley for a touch of freshness. If using fresh truffle, shave it generously over the top of the eggs just before serving.

7. Enjoy:Serve immediately with slices of crusty bread to soak up the rich, creamy eggs and truffle-infused sauce.

Wine Pairing

1. Barolo

Barolo, often referred to as the "King of Wines," is a full-bodied red from the Piedmont region made from the Nebbiolo grape. Its complex tannins and earthy notes of dried herbs and roses pair wonderfully with the rich and creamy texture of eggs with truffle. The wine's structure also complements the truffle's earthy flavor.

Top Producers:

• Giacomo Conterno: Known for producing powerful and age-worthy Barolos with exceptional depth.

• Pio Cesare: A highly regarded Barolo producer, offering wines with balance and complexity.

• Aldo Conterno: Known for producing elegant Barolos with a refined profile.

2. Chardonnay (from the Oltrepò Pavese region)

An Italian Chardonnay, especially from Oltrepò Pavese, is an excellent pairing with truffled eggs. The wine’s smooth texture and subtle minerality complement the creaminess of the eggs and the aromatic richness of the truffle. The light oak aging in some Oltrepò Pavese Chardonnays adds a layer of complexity that pairs beautifully with the dish.

Top Producers:

• Cavallotto: Known for producing high-quality, structured wines, including a Chardonnay that offers freshness and depth.

• Fratelli Berlucchi: A producer that creates Chardonnay wines with minerality and elegance.

• Tenuta Mazzolino: A boutique producer, highly praised for their expressive, well-balanced Chardonnay.

3. Prosecco Superiore (Conegliano Valdobbiadene)

For a sparkling pairing, Prosecco Superiore from the Conegliano Valdobbiadene region is a fantastic choice. The crisp bubbles and fresh citrus flavors refresh the palate between bites of creamy eggs and truffle. Its delicate effervescence and lightness make it a sophisticated, yet accessible pairing for this dish.

Top Producers:

• Nino Franco: A top Prosecco producer known for its elegant and finely structured wines.

• Bisol: Another renowned producer, offering Prosecco with rich flavor and finesse.

• Valdobbiadene: Known for producing some of the finest Prosecco Superiore wines with depth and complexity.

Chef Tip:

For a truly indulgent experience, consider using fresh truffles instead of truffle oil if you have access to them. Shaving fresh truffles directly onto the eggs just before serving creates an aromatic explosion of flavor. Additionally, serving the dish with toasted brioche or buttered crostini can elevate the meal even further, offering a rich contrast to the delicate eggs.

By Master Chef Gianluca Deiana Abis.