TIME 1 hour DIFFICULTY Medium SERVINGS 4
INGREDIENTS
For the savory crumble:
PREPARATION
To prepare the faux hard-boiled egg, start by soaking the gelatin sheets in cold water. In a small saucepan, heat the cream with a pinch of salt: once it comes to a boil, squeeze the water out of the gelatin and add it to the cream. Pour the mixture into an egg-shaped silicone mold and let it cool in the refrigerator for at least 3 hours.
Once cold, remove the faux egg from the mold and cut it in half; using a teaspoon, scoop out a small hole to fill with the Trivelli Tartufi Artichoke and Summer Truffle Pâté.
For the garnish: prepare a savory crumble by mixing the flour, Parmesan, pepper, egg yolk, and butter together. The mixture should have a crumbly consistency. Bake the crumble mixture in the oven at 170°C (338°F) for 10 minutes. Once cooked, add the crumble to the faux egg.
For decoration, you can have fun choosing different garnishes, such as thinly sliced artichokes.
Chef Gianmarco Di Girolami
