Scrambled eggs with Caciotta Nonna Elsa, Nuts and Truffle
100 g of walnut kernels
120 g of Caciotta Nonna Elsa Mambelli
40 ofi Black Truffle
25 g of butter
Salt and white pepper
Beat the eggs in a bowl wit a pinch of salt and pepper.
Cut truffles into slices, chop the caciotta into little cubes and trite the walnut kernels.
- Pour the eggs in a pan with a bit of melted butter whisking; then add the caciotta, half of the truffles and walnuts.
- Remove from fire and keep on whisking to melt the cheese and make the mixture creamy and stringy.
- Serve the scramled eggs finishing with truffle slices and, to taste, add walnuts kernels and 2 thin slices of Caciotta Nonna Elsa.