Second courses

Fricassee with Tartufata


  • The meat of a boiled chicken
  • 2 small cups of dry Marsala wine
  • 3 egg yolks
  • 1 jar tartufata (truffle sauce)
  • the juice of 1 lemon
  • salt and pepper to taste


  1. Tease apart the meat of the chicken, mix it with the Marsala and place it in a pan, heat it then add the tartufata.
  2. Stir the mixture, taking care it doesn’t stick to the pan.
  3. Combine the egg yolks with lemon and salt.
  4. Once the meat has come to boil pour the eggs over it and continue to mix until the eggs are just about to set.
  5. Remove from heat and serve.

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