Code C41
Tortelli with asparagus, beetroot juice, quail egg marinated in jasmine green tea, black truffle shavings
x4
People
Ingredients for 4 people
20 Tortelli with asparagus
Clarified butter for frying and/or toasting, as needed
100 g reduced beetroot juice
8 quail eggs
Black truffle, as needed
Jasmine green tea, as needed
Salt, white pepper, as needed
Procedure
Cook the quail eggs at 60°C for about 20 minutes, cool, shell, and marinate overnight in an infusion of boiling water and green tea. Brush the plate with beetroot juice, place the Tortelli, which have been made crispy by toasting (or frying) in clarified butter. It is advisable to pre-cook the Tortelli in boiling water, cool them, and dry them. Finish with black truffle shavings and marinated quail eggs.
