White truffle “whipped” egg from the hills of Bologna
For 4 persons

egg n. 4
butter g. 75
flour g. 40
milk l. 1/2
Parmigiano Reggiano g  120
white truffle g. 35
salt as needed

Heat the milk in a steel pan. Melt 60 g of butter in another saucepan and add the flour. Pour slowly the hot milk in the mixture of butter and flour removing any possible lumps. Heat to boiling point and keep on mixing with a wooden spoon. After two minutes of boiling, take it off the stove and add the Parmigiano Reggiano. Separate the egg whites from the yolks, keeping the yolks intact. Whip the egg whites with the electric whisk, adding a pinch of salt. Grease four steel moulds with the remaining butter and fill them up with the stiff whisked egg whites, until reaching the upper edge. Level the surface while creating a little depression in the middle into which to place the yolk; cover with the remaining egg whites and put in the oven at 180°C for five minutes. In the meantime, chop 7 g. of truffle and add in the melted Parmigiano. Serve the egg with two spoons of hot sauce on the bottom of the plate and arrange 28 g of truffle gills, equally dividing them among the four plates.

Susanna e Alberto Bettini
Photo Giancarlo Bononi

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