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Fried Artichauts with Egg of Corral, Fungi and Trufa.
Ingredients (4 people)
- 12 Artichokes
- 2 Mushrooms Boletus Edulis
- 1 Truffle 50 gr
- 150 ml Olive oil
- 2 l Water
- Salt
- Salt Maldon
- Black pepper
Elaboration
For artichokes:
Place a casserole with water and salt. Add the artichokes and cook them for 25 minutes. Remove them to a bowl with ice water. Peel and cut the artichokes into quarters.
For fungi:
Clean the mushrooms by removing the soil and branches they may have. Cut into cubes and sauté it with olive oil. Add salt and pepper.
For eggs:
Separate the egg-whites from the egg yolks. Put the yolks in a saucepan and cover them with olive oil. Temper them at 65 ° for 4 minutes.
Presentation
Put a frying pan with plenty of olive oil and fry the artichokes.
In a deep dish, place the sauteed mushrooms as a nest and put the egg yolk in the center.Place the fried artichokes forming a line and finish the dish with the truffle (rolled at the moment).