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Parmentier with eggs and Black Truffle

Today we wanted to prepare a typical dish of French cuisine like parmentier and we enriched it with a touch that makes it an ideal dish for the winter season: we added a barzotto egg, burrata and truffle to make the dish even more delicious !
Prep Time50 mins
Servings: 2


  • enough potato
  • 2 eggs
  • 1 truffle fondue
  • enough truffle powder
  • enough borrage
  • 1 Black Winter Truffle


  • Boil the diced potatoes in a saucepan. Pour a spoonful of truffle fondue and sprinkle with truffle; add a ladle of the boiled potatoes’ water previously boiled. Spend everything with the mini pimer.
  • Cook an egg for 5 minutes in boiling water: the barzotto egg has the characteristic of having the egg white completely coagulated while the yolk is still liquid. Pass the egg under cold water and peel the egg.
  • Serve with the base of the parmentier, lay the egg, add the burrata knell as a decoration and finish with a borage leaf and a few strips of fine black truffle or black summer truffle.
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