Polenta con tuorlo, Parmigiano-Reggiano, castagne e tartufi bianchi (polenta with poached egg yolk, Parmigiano-Reggiano cheese, chestnut cream and white truffles) -Piemonte – Living a Life in Colour
Polenta con tuorlo, Parmigiano-Reggiano, castagne e tartufi bianchi (polenta with poached egg yolk, Parmigiano-Reggiano cheese, chestnut cream and white
Ingredients
- 350 grams polenta
- 5 ml olive oil
- 120 gms chestnut, roasted or boiled and shelled, or tinned
- 40 ml single cream
- 30 grams Parmigiano-Reggiano cheese, shaved
- 60 gms white truffle, wiped clean with a damp cloth
- 4 eggs
- Sea salt
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