Food and wine pairing
Poached eggs with parmesan sauce and Alba white truffle
served with Vieilles Vignes Françaises 2013
The precious taste of exception
We went to Alba (in Piedmont, Italy) to meet Franco Canta, a truffle producer with a family owned business that is passionate about cultivating this noble ingredient. The Alban white truffle is an extremely rare and valuable product that only local experts know how to find. This combination of skill and an exceptional terroir reflects the savoir-faire and growing conditions that go into making our cuvée: Bollinger Vieilles Vignes Françaises.
Franco has suggested an exquisitely aromatic recipe - poached egg on a bed of potatoes with a parmesan and Alban white truffle sauce - to pair with a glass of our Vieilles Vignes Françaises 2013.
Ingredients (serves 2):
- 2 eggs
- 2 medium potatoes
- Small block of parmesan
- Heavy cream
- White truffle
Steps :
- Wash, peel, and cook the potatoes whole in salted boiling water until tender but still firm. Cut into thin slices.
- Add cream to a sauce pot on low heat and gradually shred the parmesan into it, stirring constantly until desired consistency is reached.
- Boil water in a saucepan (enough to completely cover the eggs)
- When water is boiling, turn off the heat and break the egg delicately into the water
- Cook for 3-5 minutes (3 mins for a runny yolk, 4 mins for slightly firmer, 5 mins max). Gently remove the egg from the water with a slotted spoon.
- Plate the potato slices, cover with parmesan sauce, then add the poached egg on top. Generously shave the white truffle over top. Add salt and pepper to taste.
Bon appétit !
