Uovo al Tartufo
Truffles and eggs seem like an extravagant combination, but Uovo al Tartufo is an unusual and delicious Italian pasta dish that won’t disappoint. The egg creates a lovely creamy texture, and the truffles add a hint of luxury. Throw in some garlic, parsley, and cheese if you’re feeling extra decadent and you will have a perfect pasta meal that can be enjoyed alone or with a glass of white wine!
Uovo al Tartufo!:
-1 large egg
-1 tablespoon butter
-1 tablespoon extra-virgin olive oil
-1 teaspoon of dry white wine
-2 cloves of garlic, chopped
-1/4 cup black truffles, finely sliced
-Salt and pepper to taste
-4 tablespoons of fresh parsley, minced
-1 tablespoon of grated Parmigiano Reggiano (optional)
1. Heat butter and oil in a large non-stick skillet over moderate heat.
2. Crack the egg into the pan gently.
3. Add the chopped garlic and sauté for a few minutes until it is fragrant.
4. Add the sliced truffles and the white wine, stir and season with salt and pepper to taste.
5. Lower the heat and let simmer for about 5 minutes.
6. Sprinkle the fresh parsley and Parmigiano Reggiano (optional) over the egg, stir, and cook until the egg is set.
7. Serve in a warmed plate, topped with some of the sauce and remaining herbs. Enjoy!
Calories: 222 kcal
Fat: 17.5 g
Carbohydrates: 2.5 g
Protein: 13.2 g
A dry and crisp white wine would be the perfect addition to this dish. We recommend a Pinot Grigio or a Sauvignon Blanc to best compliment the flavor of the truffle and egg.
Uovo al Tartufo: History, Popularity, Substitutions and Interesting Facts
History of Uovo al Tartufo
Uovo al Tartufo is a traditional Italian dish which is made with delicate egg noodles, truffle and Parmiggiano cheese. It is believed the dish originated in the 1960s in Piedmont, Italy, where some of the best truffles can be found. The key ingredients of Uovo al Tartufo are the egg noodles, truffle and Parmiggiano cheese, which vary depending on the region and the individual’s preference. Other variations may include the addition of pancetta, porcini mushrooms, garlic, rosemary and even fresh cream.
Popularity of Uovo al Tartufo
Uovo al Tartufo is a popular dish in many regions in Italy, including Lazio, Tuscany, Lombardy and Emilia-Romagna. It is a favourite for both local and international visitors, being able to savour the unique flavour, texture and aroma of the truffle which is found in this dish. In some restaurants, Uovo al Tartufo is served as a main course, while in others, it may be served as a first course.
Substitutions for Uovo al Tartufo
The main ingredients for Uovo al Tartufo are egg noodles, truffle and Parmiggiano cheese, other additions are optional and depend on the individual’s preference. For those who don’t have access to truffle, other ingredients which can be substituted include porcini mushrooms, garlic, rosemary, cream and pancetta. In some cases, it is even possible to make Uovo al Tartufo without truffle, by using a combination of the substitute ingredients.
Interesting Facts About Uovo al Tartufo
One interesting fact about Uovo al Tartufo is that it is a versatile dish when it comes to ingredients. Every region in Italy has its own recipe for the dish, with some recipes varying from region to region. It is also possible to create unique variations of the dish, by changing some of the main ingredients or adding additional ingredients such as garlic, rosemary or cream. Another interesting fact about Uovo al Tartufo is that it can be served as a main course or a first course, depending on the preference of the cook.
Uovo al Tartufo is a traditional Italian dish which is made from delicately egg noodles, truffle, Parmiggiano cheese and other variations of ingredients, which vary depending on the region and individual’s preference. It is popular in many parts of Italy and is a favourite among visitors to the region, as it is a dish which captures the unique flavour and aroma of truffle. Other ingredients can be substituted for truffle, if desired, and the dish can be served as a main or first course.