Soup - Stracciatella with Shaved Tuscan Truffles

By SallySmo

A simple presentation is always needed to highlight the rare and heady truffle. So many recipes that incorporate truffles call for eggs, such as an omelet with truffles, or pasta with egg and truffle. Another very simple way to enjoy trufles is to shave them over a great steak.

The recipe is so simple, and yet so elegant, that it would be the perfect first course at a special dinner.

Ingredients

• One quart high quality (preferably homemade) Chicken Broth
• 1 extra-large or 2 small eggs
• 1/2 cup or more Parmigiano, finely grated
• 1 white Tuscan truffle to shave

Preparation

Step 1

Beat the eggs and cheese thoroughly together while bringing the broth to a gentle boil. Keeping the broth at a gentle boil, gradually beat the egg and cheese mixture in, using a fork. This creates the shreds of egg for which the soup is named.

After placing the soup in individual bowls, and using a truffle slicer, which cuts very fine, thin slices of the truffle, add a generous amount of shaved truffle to each bowl. If a truffle slicer is not available, a mandoline, set on the thinnest slicing option, can be used. It is also possible to carefully use the slicing blade of a grater or a peeler to create the thin slices of truffle.