What luck recently when connecting with truffle-hunter Loris:
That day, he’d had a good morning truffling as I could tell peeping into his car’s front window (his two prized truffle dogs in the backseat):
He even gave me a Loris even gave me a few small black truffles: “too small to sell.”
Well, maybe too small to sell but not too small for Pino to grind up for eggs with truffles.
Here are the last couple before grating by Pino:
The grating was quick:
Pino then scrambled up fresh eggs from our free-range chickens:
He then added grated Parmesan to the eggs. How much? Q.B (“quanto basta” – i.e., “as much as you need”).
A shake of salt was added too. Q.B.
Pi
Pino then mixed all well with rapid strokes:
….and drizzled our olive oil in the bottom of a frying pan, thus ready to receive the scrambled eggs:
….
Pino then mixed the eggs and grated truffle in that pan. Che profumo! (“What a scent!”) Ah, that enticing smell of the truffles.
On the blistering summer night that Pino made us eggs with truffles, just local prosciutto paired with our ripe figs were added to our dinner.
Who needed anything else?
See this video on Pino making eggs and truffles.
See this video on Loris’ two prized dogs that hunted up our truffles.
See another video about truffle-hunting with dogs.
See here anothe recipe with black truffles.
Read about truffles appearing in one of my U.S. cooking classes
Read about the truffle festival in Norcia, Umbria.
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