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Broth " stracciatella " with fresh white truffle

Ingredients for 4 people:

  • fresh white truffles 20/30 g.
  • 1.5 lt. beef stock
  • 2 eggs and 1 egg yolk
  • 150 g. grated Parmesan cheese
  • salt


Beat the eggs in a holster along with the Parmesan to obtain a soft cream. Season with salt, pour the mixture into the boiling broth and stir with a whisk to prevent sticking. Remove from the heat at the first boil and serve sprinkled with the thin slices of fresh white truffles.