• Level: level 4 executive chef 2 Executive Chef

      Well, I’m still preparing little things with the two truffles I bought at the truffle fair in Molina de Aragón… Well, there is only one left. Truffled eggs fried with potatoes and truffle.

      We often think that the truffle, being an expensive ingredient, should be incorporated in large dishes, complex elaborations or with more exclusive ingredients. I believe that where it shines and its aroma shines the most is in simple dishes, preferably with fatty and creamy elements. What does it combine best with? With egg (undoubtedly its best combination), with butter, with oil, with cream, with some soft but creamy cheese. That’s why I combine it with omelet, with carbonara pasta, with these simple fried eggs…. And now I’m thinking of preparing a mushroom and truffle risotto. It’s a real jewel 🖤

      Translated from Spanish
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      Cristina Arche, Maloles Muñoz and 5 others
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