This recipe is made using the black truffle of Umbria, which is liberally used in many recipes throughout the region. These elusive tubers grow under the trees in the local woods and forests and are sought out by specially trained dogs, then dug up by the truffle-hunters.
Not as expensive or as intensely flavoured as the white Piedmontese truffle of Alba, black truffles taste completely unique, and are highly prized both within the region and throughout the world. Truffles and eggs marry beautifully together from a flavour perspective, so this frittata is really very special.
Ingredients
- 9 free range eggs
- 4 oz (100g) sliced fresh black truffles or sliced truffles preserved in oil (Tartufata)
- Sea salt and freshly milled black pepper
- 3 tablespoons extra virgin olive oil
- 3 tablespoons dry white wine
Instructions
- Beat the eggs thoroughly and season with salt and pepper.
- Mix the truffles into the eggs.
- Heat the oil in a frying pan and swirl it around to coat it thoroughly.
- Pour the egg and truffle mixture into the pan.
- Tip the pan around and pull the external part of the frittata towards the centre, making sure the bottom of the frittata sets completely, without burning it.
- Cover the frittata with a lid or a plate larger than the pan.
- Turn the frittata over in one smooth movement, so that it lands safely the other side up on the lid or plate.
- Slide the frittata back into the hot pan (add and heat a little more oil if the pan looks completely dry and ungreased), beginning the slide at the opposite side of the pan and drawing the lid or plate back towards you.
- Shake the frittata into position, flatten with a spatula as required, and cook until golden brown on the bottom.
- Sprinkle with the wine, slide out on to a platter and serve at once, piping hot.
Notes
- If using a fresh truffle, you’ll need to brush it clean with a special little truffle cleaning brush, or a brand new nailbrush.
- Do not wash truffles unless you absolutely have to!
- To slice, use a special truffle slicer or a mandolin to get the slices thin enough.
© Valentina Harris
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