Parmigiano Reggiano 40 months with eggs & Istrian black truffle
Croatian chef Aleksandar Grubić from restaurant Badi showed us one of his favourite recipes so you can create this dish yourself. Become a top chef and recreate his trademark eggs with Istrian black truffle. This dish has one secret ingredient: 40-month old Parmigiano Reggiano. This exquisite Parmesan is unique and inimitable, exclusively produced in a small area of northern Italy. Let’s start cooking!
Eggs & Istrian black truffle
Start by adding salt to a pan with boiling water and cook 4 of the eggs for 4-5 minutes. When they’re done, peel the eggs, roll them in a mixture of flour, the other egg, and bread crumbs. Then deep fry the eggs at 170°C. After this, add 80 grams of Parmigiano Reggiano, truffles, milk, and cooking cream in a bowl and cook on light heat until the Parmigiano Reggiano melts. Then mix the cream with a stick mixer until you create foam. Put the rest of the Parmigiano Reggiano on baking paper and put it in the oven for 5 to 7 minutes at 190°C.
| 5 | Eggs |
| 100 g | Parmigiano Reggiano 40 months |
| 15 cl | Milk |
| 15 cl | Cooking cream |
| 100 g | Istrian black truffles |
| 50 g | Flour |
| Bread crumbs | |
| Salt | |
| Pepper |