Crispy nests and poached egg

To warm you up on a cold winter’s day, enjoy this tasty, colourful dish, enriched with the aroma of Black Summer Truffle.
DIFFICULTY
DIFFICULTY
Medium
DOSES FOR
DOSES FOR
4 people
PREPARATION
PREPARATION
20 min
COOKING
COOKING
10 min
Ingredienti per 4 people
  • 100 g very fine egg-tagliolini (capelli d’angelo)
  • 200 g purple cabbage
  • 4 freshest eggs
  • Vinegar
  • Black Summer Truffle Salt
  • Salt

Cook tagliolini in salted boiling water for 2 minutes. Quickly drain and cool them under cold running water. Allow to rest in the colander for 5 minutes to drain. Form 4 nests with the tagliolini and set them aside.

Chop purple cabbage very finely (julienne) and season with a pinch of salt. Bring a pot of water to the boil with one tbsp of vinegar. Break one egg at a time and pour it into the simmering water. Rotate a spoon around the egg so that the white will envelope the yolk as it sets. Cook for 2 minutes, then gently scoop out of the water and drain with a perforated ladle. Repeat with all eggs.

Heat some EVO oil in a saucepan to 170°C. Fry the tagliolini nests until golden and crispy, drain on a paper towel and salt lightly.

Serve the still warm pasta nests topped with the julienned cabbage and place a poached egg at the centre of each. Sprinkle with truffle salt and add fresh truffle shavings to taste.

The recommended
product

Black summer truffle salt

Black summer truffle salt

Sauces, spreads and condiments
from 10,60  Select options

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In our shop
you can find

Black summer truffle

from 43,00 

Dried porcini mushrooms “extra quality”

from 10,10 

Black uncinatum truffle

from 0,00 

Black winter truffle

from 0,00 

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