Piedmontese Truffle Omelette (Piedmont)

Appetizers

Clean 1 white truffle carefully and wipe it with a damp cloth. Cut in half. Dice one half and slice the other. Put the diced truffle in a frying pan in which you have melted 4 tbsps of butter and heat it through without letting it cook. Scoop out of pan and keep warm. Heat the truffle slices in the same butter, remove them to another plate, cover and keep warm.

Beat 6 eggs very lightly, season with a pinch of salt and white pepper, and make an omelette with them in the same butter. When the omelette is creamy and set, put the diced truffle in a row down the middle and fold the omelette over it. Slide out on to a heated serving dish, garnish with the sliced truffle and serve immediately.

Serves 2-3.