A delicious appetizer is always the best way to open a dinner or lunch with guests. This recipe will allow you to whet the appetite of your friends by making them taste a fresh dish, young and fragrant thanks to the White Truffle Oil and the icing of Truffle and Honey.

PREPARATION

Add two egg whites to 200 g grated Parmigiano Reggiano cheese and stir in a bowl[1]-[2], until it creates a fairly solid mixture [3]. At this point, let the mixture rest in the fridge for about 30 minutes.

Meanwhile, boil the fresh spinach in plenty of salted water [4]. Once drained, blend the spinach with an immersion blender adding 40 g of softened butter. Finally, season with a few drops of Urbani Truffle Oil [5].

Prepare small balls with the Parmigiano and egg white mixture [6], and fry them for a few minutes in boiling oil and then dry them from excess oil with paper towels [7].

You just have to compose the dish by laying two tablespoons of spinach smoothies and fragrant truffles on the bottom of the dish, place on top of some Parmigiano Krapfen [8] and garnish with a grain of Parmigiano and truffle honey [9].