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Egg in Cocotte with White Truffle from Alba | Gianpiero Vivalda

Cocotte Uovo Vivalda

Recipe by Giampiero Vivalda: Egg in Cocotte with White Truffle from Alba

Ingredients for 4 people:

  • 4 whole eggs
  • 500 grams of semi-hard cheese
  • 60 cubes of fresh bread
  • 100 grams of grated Parmesan cheese
  • 100 ml of milk
  • 40 grams of White Truffle from Alba
  • Butter
  • Salt


Prepare the fondue using a double boiler, melting the cheese with milk and a knob of butter until you obtain a cheese cream. Do not add eggs to make the dish less protein-rich.

In a separate pan, sauté the cubed bread, both crust and crumb, to make small croutons.

In a cocotte, place 15 cubes of bread, add an egg, cover with fondue, taking care not to break the yolk and egg white. Adjust salt and sprinkle with Parmesan, then bake in the oven at 180°C for 8 minutes.

Once cooked, slice the truffle (approximately 8-10 grams per person) and serve. For each diner, immediately break the yolk to blend all the ingredients, including the truffle.

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