Ingredients
- 4 eggs
- 500gr potatoes
- 120 gr puntarelle
- 60gr truffle carpaccio
- Truffle flavored extra virgin olive oil
- Salt & Pepper
Preparation of the recipe
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.
