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.