Omelette of white celery, black truffle and taleggio cheese
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Recipe ingredients:
(for 4 people)
A heart of white Celery of Sperlonga i.g.p.
6 eggs
300 g of Taleggio cheese d.o.p.
50 g of black truffle variety "tuber melanosporum"
Salt to taste
Pepper to taste
Extra virgin olive oil to taste
Preparation:
Break the eggs into a bowl and add salt and pepper. Dice the Taleggio cheese. Clean the celery of Sperlonga, extract the heart and cut it into cubes. Cook the eggs first and add the diced celery heart of Sperlonga and then the Taleggio cheese cubes.
Presentation:
Place the omelette on plate with diced truffles.
