Ingredients for 4 people
Eggs and truffle sauce:
150 g Sugosi® Truffle Sauce
4 medium eggs
Mashed potato and pancetta crisp:
4 medium potatoes
50 g beet top leaves, already cleaned, or spinach leaves
Salt, white pepper, to taste
Extra virgin olive oil to taste.
4 slices of rolled pancetta
Lay out the slices of pancetta on a baking tray and cook in the oven until crispy.
Boil the potatoes and green leaves separately. After cooking, mash the potatoes with a potato masher; add salt, pepper and mix with extra virgin olive oil. Divide the mixture into two parts: keep one part warm and add the boiled, blended green leaves to the other.
Immerse the eggs in the Roner and cook for around 1 hour at 62 °C. Heat the nuggets of Sugosi® Truffle Sauce and keep warm.
Finally, serve the mashed potato with the hot egg, pour the sauce over the top and garnish with the crispy pancetta.
It is possible to cook more eggs and keep them after cooling. Reheated when needed, and served with Truffle Sauce, ready for use, they are excellent for preparing a quick, tasty appetiser and keeping food cost under control.