Poched egg, Truffle fondue and bruschetta crumble

Bring a small pot of water to a boi and add the vinegar.

Meanwhile, toast the breadcrumbs in a frying pan with extra virgin olive oil, salt, rosemary and seasoned with a clove of garlic.

Warm the Parmesan and Bianchetto Truffle Cream in a small pan.

Now create a vortex in the boilling water using a whisk, open the egg and let it deepen in the vortex accompanying it with the help of a spoon.

Letit cook for 2 minutes, then strain it with a skimmer.

Serve the Parmesan and Bianchetto Truffle Cream in a bowl, lay the egg on it and garnish with the bruschetta crumble.

Buon Appetito!