Quail’s eggs, shaved truffle, and asparagus
It seems strange to start this dish by admitting I’m not a big fan of truffles, but there you go. Or perhaps I was once skeptical about truffles. I had a truffle taste revelation thanks to Tartufaia, and now I badger them at the booth for recommendations on what truffle to use when and with what. Not that they appear to care at all. Mario Prati is a merchant who is enthusiastic about his goods.
If I were to make this dish for a larger crowd, I would substitute the fresh spring truffle shavings for them. Instead, have a tiny jar of thinly sliced summer truffles that Tartufaia preserve in sunflower oil on hand for serving only one person.
