Chef Rocky Maselli's polpettone (Italian meatloaf) with black Oregon truffles. The chef mixed ground veal, ground pork, diced mortadella and diced black Oregon truffles, then wrapped the mixture around soft-boiled eggs. The whole thing was wrapped in parchment paper, baked, then sliced so each piece had egg in the center. Shaved white Oregon truffles finished off each serving.
The cooking class was part of the Oregon Truffle Festival in Eugene.