With ordering from Italian menus you really can play it fast and loose – antipasto and secondo, or secondo and salad or just antipasto antipasto antipasto – like we had at Taverna Loro in Loro Piceno last week. A seemly never-ending plethora of delights is just what you need after a day at the beach, right? I’ll be getting the recipes from Gian Paolo for the faro and pesto salad and even the marinated pigs jowl, but for now here is his uova strapazzate al tartufo nero (or less romantically put – scrambled eggs with black truffle shavings).
Ingredients for antipasti for 4
Unsalted butter – 50g
Free-range eggs – 3
Double cream – 1 tablespoon
Parsley – small bunch finely chopped
Black Truffle – half if you can afford it.
Salt and pepper to taste
Melt the butter in a saucepan. Add you eggs and season. Stir frequently and the trick here is to cook the eggs as slowly as possible to stop them going rubbery. Before the eggs start to set stir in the cream. Then mix in the chopped parsley and cook until it’s to your likening (but never overcook).
Sprinkle the truffle shavings over the top.
