Alby_da_Wolf on 01 December 2010
"Uova nel coccio": plain and simple fried eggs, but cooked with extra virgin olive oil in an earthenware pot or pan. The taste is a lot richer (*). "Da Giò", a restaurant in Perugia, Italy, transforms them in a luxury dish adding a black and white truffles sauce.
(*) Second after earthenware (and ceramics) for the taste given by the cooking process itself is enemelled metal (cast iron better than steel) cookware (clad copper is excellent for other dishes, but for eggs earthenware, ceramic and enamel are the best).
