Thoughts on the Table is back! Join me to meet Hannah Solomon, a marketing consultant who is doing an internship at SZ Tartufi, a company that produces truffles and truffle-based preparations in the Abruzzo region of Italy.
During the episode Hannah talks about the fascinating process of cultivating truffles, as well as the fact that the best truffles cannot be cultivated at all(!), but need to be hunted with the use of dogs (as co-founder Ugo Serafini shows in this truffle hunting video).
Hannah was also kind enough to send a small sample of their products – which of course I was super excited to try! Below you can find a delicious use of them, a recipe recommended by Hannah herself. Enjoy!
Truffle Crostini with Asparagus Tips and Poached Eggs
Ingredients for 2 servings
- 2 tablespoons of White Truffle Cream
- 10 small asparagus
- 2 eggs (the freshest that you can find)
- 2 thick slices of bread
- One drizzle of Truffle Oil
- 1 tablespoon white vinegar
- Bring a large pot of water to a very gentle simmer, add the vinegar.
- Boil the asparagus for 5 minutes and set aside. Trim off the bottom part, only leaving the top 4 to 5 inches.
- Crack one egg into a small bowl, then slide it slowly into the water. Let the eggs sink to the bottom on one side of the pot. Repeat with the second egg making it land on the other side. Leave the eggs undisturbed for 4 to 5 minutes until the white feels solid.
- Meanwhile, toast the bread. Spread the White Truffle Cream on it, then lay the asparagus over top.
- Lift the eggs from the water with a slotted spoon to drain any excess liquid. Lay them over the asparagus.
- Drizzle the crostini with Truffle Oil, and enjoy!