Polenta with egg and truffle carpaccio

26/03/2013 - Ingredients for 4 people:

- 2 liters of water
- 400 g of corn meal "Principato di Lucedio"
- 8 eggs
- Black truffle butter "Savini Tartufi"
- Truffle carpaccio "Savini Tartufi"
- Organic Olive Oil ative "BioColombini"

Articolo tratto da: Anne to London

Ingredients for 4 people:

- 2 liters of water
- 400 g of corn meal "Principato di Lucedio"
- 8 eggs
- Black Truffle butter "Savini Tartufi"
- Truffle carpaccio "Savini Tartufi"
- organic olive Oil ative "BioColombini"

Bring water to a boil in a copper pot. Add the cornmeal and salt and stir with a whisk stir. Simmer for 45 minutes. Stir occasionally with a wooden spoon. Give the polenta into small buttered bowls and let rest until firm. Place the polenta on the plates.

Melt two tsp of Truffle butter in a pan. Add a little organic olive oil. Fry the eggs.

Give the eggs on the plate with the polenta and garnish with Truffle carpaccio.

Recommended wine: Vernaccia di San Gimignano Selezione "Rialto" Cappella Sant'Andrea