International Lifestyle Magazine Issue 57 | Page 27

This truffle omelet was served for lunch at Le Torrace along with many other local, fresh and mostly
organic fare. Pasta with pesto, homemade breads, heaps of roasted vegetables drizzled with their
olive oil pressed from Le Torracce’s own olive trees, cheeses, and regional dishes made each meal
a feast. All diets are catered to at Le Torracce - including vegan, vegetarian, and paleo. The hosts
at Le Torracce ensure every guest leaves the table feeling both satisfied and well-nourished.

Omelette with Truffles
From the kitchen at Le Torracce Agriturismo Olistico
serves 4
•

8 eggs

•

80 gr. black truffle

•

80 gr. parmesan flakes

•

4 tablespoons of extra virgin olive oil

•

1 clove of garlic

•

salt and black pepper to taste

Preparation:

Wash truffles with cold water and clean gently with a toothbrush. Once dry, chop them. Break the eggs into
a bowl and whip them, add a pinch of salt and black pepper, add the truffles, add the parmesan flakes and
mix with a fork.
Put frying pan on low heat, add olive oil and the clove of garlic which must be removed as soon as it is golden
brown.
Pour the mixture and cook. 
When the omelet will come off the bottom of the pan, turn it, helping with the lid and finish cooking.
Serve hot or cold, with a sprinkling of truffle.

Tips:

To obtain a fluffy omelet, you have to whip the egg whites with a pinch of salt and then incorporate the
beaten egg yolks, remembering to turn the mixture from the bottom to the top, to avoid disassembly. 

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