In this dish the bitter and spicy notes of the moraiolo will make the difference by enhancing the softness of the potato, its notes of green grass and thistle will cleanse the palate along with the drops of vinegar from the persistence of the egg giving freshness.
STEAMED EGG WITH POTATOES AND TRUFFLE
In this dish the bitter and spicy notes of the moraiolo will make the difference by enhancing the softness of the potato, its notes of green grass and thistle will cleanse the palate along with the drops of vinegar from the persistence of the egg giving freshness.
Ingredients for 4 people
4 happy hen eggs
3oog yellow-fleshed potatoes
50g seasonal truffle
4 slices of stale bread
150ml oil The Sincere Violet
20 drops of balsamic vinegar of Modena
Halls
Pepper
PREPARATION
Steam the eggs (60° for 40 min) remove them from the oven and place them in water and ice to stop cooking. In a pot boil the potatoes with the skins on, leaving one that you will finely chop and fry to chips. As soon as they are cooked, peel them and blend them with the addition of water, salt, pepper and plenty of oil. The Il Sincero di Viola oil will give a strong flavor to the creamed potatoes.
Dice the 4 slices of bread, removing the crusts, pan-fry them with enough oil and salt and finish them 4 minutes in a 180° oven.
Plate starting with the balsamic on the base, make a circle with the bread croutons and lay the egg in the center. Top the bread with the creamed potatoes, top with the grated truffle and finish with the potato chips and a generous drizzle of Il Sincero oil, enjoy!
