Uovo in cocotte al Tartufo Bianco

Egg in cocotte with White Truffle


  • 30g of Raschera
  • 110g of cream
  • 1 egg
  • bread croutons
  • 1/2 teaspoon salt
  • 1 teaspoon of parmesan
  • 10g of White Truffle


Cut the bread into 1cm cubes. 0.5 and let them dry in the oven at 60 °C for 2 hours; cut the Raschera into cubes of about half a centimeter.

Place the bread, the Raschera, the whole egg, taking care not to break it, in the cocotte, the salt, cover with the cream and finish with the parmesan.

Cook the cocotte in the oven at 200°C and 43% humidity for 6/7 minutes.
Finish with the white truffle.

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