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Chef and Owner Paolo Sparvoli

"Casa Mia" Restaurant, Tolentino, Italy


1 slice aubergine approximately 1 cm thick
3-4 basil leaves
1 tbsp extra virgin olive oil
salt & pepper
1 quail’s egg
80 g mixed cheese (gorgonzola, emmental, fontina, parmigiana)
80 g heavy cream
5-6 g fresh black summer truffle (seasonal fresh truffles recommended but if not preserved whole truffles may be substituted)

Slice the aubergine and grill for 2-3 minutes on each side (should be slightly charred). Place in a bowl and dress with the olive oil, basil and salt & pepper to taste.

Over low flame, in a small anti-stick saute pan cook the quail’s egg with a drizzle of olive oil for 2 minutes then remove from heat.

Melt the cheese with the cream over low heat adding a pinch of salt to taste. Stirring occasionally.

Make a bed of fondue on a plate, stack the aubergine then the egg on top. Garnish abundantly with shaved truffles.

Buon Appetito!