INGREDIENTS:
A package of guides, a piece of fresh black truffle the size of a walnut, 3 shoots of young garlic, virgin olive oil extra, chives, salt and Maldon salt.
SPECIAL TOOLS:
A silicone mold to make ice, a grater.
PREPARATION:
With the tip of a knife is opening a little the shell is quite hard and eggs without opening reserves at all .. can be placed in the same egg cup with the opening facing up.
Put grated truffle to infuse in extra virgin olive oil at low temperature, in a few minutes the oil will have been impregnated with the aroma of truffles.
oiled tray and put ice in each hole a quail egg.
Put warm water in a bowl wider than the ice tray and when grass is placed on the water to make a water bath. Watch the point of the egg to your liking. Do not make them too.
Chop garlic very fine, in a satin put a spoonful of truffle oil to soften then put the garlic and add the guides and a pinch of salt.
serve:
With a sprig of the walls separating the eggs.
Put the guides on a plate or tray placed over the eggs.
Heat remaining truffle oil and pour a little of this over the eggs. Put a pinch of Maldon salt on the eggs and garnish with finely chopped chives.
A package of guides, a piece of fresh black truffle the size of a walnut, 3 shoots of young garlic, virgin olive oil extra, chives, salt and Maldon salt.
SPECIAL TOOLS:
A silicone mold to make ice, a grater.
PREPARATION:
With the tip of a knife is opening a little the shell is quite hard and eggs without opening reserves at all .. can be placed in the same egg cup with the opening facing up.
Put grated truffle to infuse in extra virgin olive oil at low temperature, in a few minutes the oil will have been impregnated with the aroma of truffles.
oiled tray and put ice in each hole a quail egg.
Put warm water in a bowl wider than the ice tray and when grass is placed on the water to make a water bath. Watch the point of the egg to your liking. Do not make them too.
Chop garlic very fine, in a satin put a spoonful of truffle oil to soften then put the garlic and add the guides and a pinch of salt.
serve:
With a sprig of the walls separating the eggs.
Put the guides on a plate or tray placed over the eggs.
Heat remaining truffle oil and pour a little of this over the eggs. Put a pinch of Maldon salt on the eggs and garnish with finely chopped chives.
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