Mashed potato with beet tops, egg cooked at a low temperature, truffle sauce and pancetta crisp
x4
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
Procedure
PREPARATION:
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.
TIPS:
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.
