Double malt egg, Stravecchio, torzella, truffle | Luigi Salomone | Chef Recipes | Reporter Gourmet S.r.l.
Double malt egg, Stravecchio, torzella, truffle | Luigi Salomone
Ingredients
- 4 fresh eggs
- 100 g salt
- 100 g sugar
- 100 g beer
- 200 g water
- 250 g of torzella
- 150 g of Parmigiano Stravecchio cheese
- 150 g of cream
- 100 g of egg white
- Loaf bread to taste
- Black sesame seeds to taste
- Water to taste
- Extra-virgin olive oil to taste.
- Summer truffle to taste
- 1 clove of garlic
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