- 4 eggs
- 500gr potatoes
- 120 gr puntarelle
- 60gr truffle carpaccio
- Truffle flavored extra virgin olive oil
- Salt & Pepper
Boil the potatoes, from cold water, and cook for 40min from when it starts boiling.
Once cooked, peel and smash the potates.
Transfer the potatoes in saucepas and add hot milk and a pinch of salt.
Stir until you have obtained a soft and smooth cream.
Add butter off the heat.
Create the base of our soft potatoes.
Meanwhile clean and finely cut your puntarelle. Season with a drizzle of oil and salt and put them aside.
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.
Now it’s time to assemble your dish and season with a final drizzle of truffle extra virgin olive oil and pepper.