1) To realize the recipe of truffled baked eggs, clean, cut in small pieces and boil the celery. Drip it and put it in a pot with two tablespoons of extra virgin olive oil and with the anchovies sliced. Distribute vegetables on the bottom of 4 cocottes, break the egg inside and put a pinch of salt and pepper.
2) Merge the truffle sauce “Freschi di Natura” with the Parmigiano Reggiano cheese and put on the eggs. Cover the cocottes with an aluminum foil and bake them for 10 minutes at 180°C or until the egg white harden. Serve truffled eggs in cocotte with a generous truffle grated.