A creation that celebrates delicacy and the contrast of textures. A velvety potato cream enriched with nutmeg welcomes a barzotto egg with a golden, creamy, and silky heart. The essential element is the fragrant CHIVE SALATì crumble that elevates every bite with savoriness and crunch.
Ingredients
- 2 eggs
- 1 large potato
- Milk or vegetable broth as needed
- Nutmeg as needed
- 30 g of CHIVE SALATì Volpe
- EVO oil, salt, pepper
Procedure
- Boil the potato, peel it and mash it. Mix it in a small pot with oil, salt, pepper, nutmeg, and milk or broth until you obtain a soft consistency.
- Cook the eggs in boiling water for exactly 6 minutes. Immediately immerse in ice water to stop the cooking. Gently shell them.
- Crumble the SALATì with Chives. Optionally, sauté them in a pan to increase the crunchiness.
- Assemble the dish with spoonfuls of potato cream, the halved egg placed on top, generously sprinkled with crumble.
Recommended pairings
Wines: Franciacorta Satèn DOCG, unoaked Chardonnay, Pignoletto Frizzante DOCG. Cocktails: Bloody Mary, White Lady, Mimosa.