Truffle Egg with Grain Salad – Chef Andrea Ferrero

Ingredients

• 21g of spelt
• 50g pearl barley
• 5g Dijon mustard
• 6g toasted pine nuts
• 2g of raisins
• 4g pumpkin seeds
• 4g sunflower seeds
• 2g finely chopped Cantabrian anchovies
• chicken broth

Preparation

Cook the spelt and barley separately in salted chicken broth, let cool, and then add all the other ingredients. Store in a cool place.

Finish

• 1 egg
• 200ml truffle juice

Cook the egg in boiling water for about two and a half minutes, then let it cool for 30 minutes, then put it in the roner for 35 minutes at 64°C. Cool. Once cooled, peel the egg and soak it in truffle juice overnight. The next day, regenerate the egg in the roner for about 10 minutes.

Chef Andrea Ferrero