Main courses

Fried egg, Prosciutto di Carpegna PDO, and precious black truffle grilled – Chef Errico Recanati

Recipe for one person


  • • 1 Cocò organic egg (typical variety of Fermano)
  • 25 g of 20-months aged Prosciutto di Carpegna PDO Ham, hand-cut into cubes
  • Mixed field herbs: spinach, dandelion, wild chicory, colored chard, green mustard, thyme, and Greek basil
  • 8 g Precious Black Truffle
  • 2 thin slices of stale bread
  • 1 knob of butter and 1 teaspoon of EVO oil
  • Salt and pepper
  • Raspberry vinegar for marinating


Fried egg
Put the butter and a little oil in the frying pan to melt on the grill together with the Carpegna DOP cubes so that they release their characteristic aroma, add a few flakes of truffle.
Then pour first the egg white and then the yolk, then cover
everything for a few seconds based on the desired degree of cooking of the egg. Remove from heat, add salt and pepper
and complete with other flakes of truffle.
Serve with vegetable toast.

Vegetable Toast
Take two thin slices of stale bread and toast them until they become crispy. Place them on a plate like a toast, and add field herbs previously marinated with raspberry vinegar between the slices.

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