Slow-cooked egg and fine black truffle
Slow-cooked Egg and Fine Black Truffle
Appetizer
Italian
Doesn't that look like a chef's dish? Oh yes! It looks difficult to prepare but it's not! You'll need few and simple ingredients and a little patience, because the egg will be cooked at a low temperature with the Roner - a tool that preserves the softness of food and its nutritional characteristics, achieving optimal cooking.
Slow-cooked egg and fine black truffle
A delicate and exquisite appetizer, Slow-cooked Egg and Fine Black Truffle.
Porzioni:
1
Ingredienti
1 Egg
Pumpkin to taste
Leek as needed.
Oil to taste
Potato to taste
Vegetable broth to taste
Peas to taste.
Ricotta to taste
Fresh Black Truffle to taste
Istruzioni
1
Cook the egg in the sous vide for an hour at 62 degrees Celsius.
2
Pumpkin soup: cut the pumpkin into small pieces and sauté it with half a leek, a drizzle of oil, and half a potato. Add some vegetable broth and blend the soup after half an hour.
3
Pea cream: same method — sauté the peas with the leek, add half a potato, and once cooked, blend everything.
4
Cut the ricotta into 1-2 cm cubes and cook it in a very hot non-stick pan, turning it on all sides until a crust forms.
5
Plate by adding a little pumpkin cream and a little pea cream. Gently place the egg on top, being careful not to break it, arrange the ricotta alongside and slice the Black Truffle over the egg.
Enjoy your fine meal!
Note
For low-temperature cooking, a Roner (thermostatic water bath) is required. How to clean Fine Black Truffle: consult the guide on the blog. How to store Fine Black Truffle: consult the guide on the blog.
Informazioni nutrizionali
STORAGE
Fresh truffle is a very delicate ingredient. It can be stored in a cool place for a short period (maximum 7-8 days) wrapped in absorbent paper and sealed in an airtight container. See also TuberPack.
TRUFFLE SEASONALITY
White Truffle: from September 15th to January 31st.
Black Truffle: from December 1st to March 15th.
Muscat Truffle: from November 15th to March 15th.
Summer or Scorzone Truffle: from May 1st to August 31st and from September 21st to November 30th.
Hooked Truffle: from October 1st to January 31st.
Winter Black Truffle: from December 15th to March 15th.
Bianchetto Truffle: from January 15th to April 15th.
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