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recipe • cheesevegetarian

Parmigiano Reggiano 40 months with eggs & Istrian black truffle

Category cheesevegetarian
Persons 4

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

Dobar tek!