FRIED EGG ON POTATOES NEST WITH SUMMER TRUFFLE CARPACCIO

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carpaccio di tartufo

INGREDIENTS FOR 4 PEOPLE

Selektia Summer Truffle Carpaccio
eggs 5;
flour; breadcrumb;
oil for frying;
potatoes 400 g;
Extra Virgin Olive Oil 20 g;
salt; pepper; butter 50 g;

PREPARATION

Boil and squash the potatoes through a vegetable mill. Dress with butter, salt and pepper. Boil 4 eggs for 4 minutes, let them cool and carefully peel. Breading eggs with flour, 1 scrambled egg and breadcrumb. Fry in oil at 175°C. Arrange potatoes in a nest shape on a serving plate and put the fried egg in the middle. Place Selektia Summer Truffle Carpaccio all around the egg. And finally, pour a drizzle of olive oil.

TRY OUR RECIPE AT HOME

Summer Truffle Carpaccio