The creations of great chefs
CHIANTI EGG EN MEURETTE WITH CONFIT ARTICHOKES, BLACK TRUFFLE AND GOLD
- Difficulty medium
- Preparation 50 minutes
- Tipology second course
- Portions 4
- 4 organic eggs
- ½ bottle of Chianti
- 1 tablespoon acacia honey
- 4 artichokes
- 30-50 g of black truffle
- 1 anchovy fillet
- Extra Virgin Olive Oil
- Maldon Salt
- Sarawak Pepper
- 23 kt Edible Gold Chef powder
Put the black truffle and anchovy fillet in a steel saucepan covered with Extra Virgin Olive Oil Increase the temperature to 70 degrees and hold for at least 40 minutes. Let cool.
Reduce the red wine with honey down to a third by boiling it very gently.
Cut the artichokes into thin slices and stew them with salt, a little oil and a little water until soft.
Spread out a square of cooking film, brush with oil, open the egg in the middle and close it forming a small bag without air. Tie each bag tight. Boil the eggs in boiling water for four and a half minutes. Remove the eggs from the water, allow them to rest for two minutes and open by cutting the film.
Put the artichokes in the middle of the plate and add the reduced wine. Place the egg in the centre, add salt and cover with the truffle cut into thin slices.
Decorate with edible Gold Chef powder.