Skip to content

Poached egg, soft potatoes, puntarelle and truffle

Schwierigkeit:
50 minutes
4 persons
Zutaten
  • 4 eggs
  • 500gr potatoes
  • 120 gr puntarelle
  • 60gr truffle carpaccio
  • Truffle flavored extra virgin olive oil
  • Salt & Pepper

Vorbereitung des Rezepts

1

Boil the potatoes, from cold water, and cook for 40min from when it starts boiling.

2

Once cooked, peel and smash the potates.

3

Transfer the potatoes in saucepas and add hot milk and a pinch of salt.

4

Stir until you have obtained a soft and smooth cream.

5

Add butter off the heat.

6

Create the base of our soft potatoes.

7

Meanwhile clean and finely cut your puntarelle. Season with a drizzle of oil and salt and put them aside.

8

Bring another large pot of water to a boil. Add a spoon of vinegar to the boiling water and reduce to low. Crack the egg in a metal ladle. Insert the ladle in the water and cook for 3 minutes. Once the egg is done, add a pinch of salt.

9

Now it’s time to assemble your dish and season with a final drizzle of truffle extra virgin olive oil and pepper.