{"id":2795,"date":"2025-12-18T13:39:24","date_gmt":"2025-12-18T13:39:24","guid":{"rendered":"https:\/\/tartuflanghe.com\/?post_type=magazine&p=2795"},"modified":"2026-07-21T08:34:43","modified_gmt":"2026-07-21T08:34:43","slug":"seafood-egg-chef-piergiorgio-siviero","status":"publish","type":"magazine","link":"https:\/\/tartuflanghe.com\/en\/magazine\/seafood-egg-chef-piergiorgio-siviero\/","title":{"rendered":"CHEF PIERGIORGIO SIVIERO \u2013 EGG ON THE ROCKS"},"template":"","meta":{"_acf_changed":false,"_yoast_wpseo_title":"","_yoast_wpseo_metadesc":"Egg on the Rocks by chef Piergiorgio Siviero: grappa-cured egg yolks, sea urchin, Dover sole and NoH2O white truffle in a bold seaside dish."},"tipologia":[12],"class_list":["post-2795","magazine","type-magazine","status-publish","hentry","tipologia-recipes"],"acf":{"single_magazine_thumb":3362,"single_magazine_excerpt":"Seafood Egg - Chef Piergiorgio Siviero","single_magazine_metas":null,"single_magazine_content":"

Difficulty:<\/strong> Difficult\r\nPreparation time:<\/strong> 7 days + 4 hours<\/p>\r\n\r\n

Ingredients<\/h2>\r\n

For the cured egg yolks<\/h3>\r\n
    \r\n \t
  • 2 egg yolks<\/li>\r\n \t
  • 500 ml grappa made from white grapes<\/li>\r\n \t
  • 200 ml soy sauce<\/li>\r\n \t
  • 20 g desalted sea lettuce<\/li>\r\n \t
  • NoH2O\u00ae Dehydrated White Truffle, to taste<\/li>\r\n<\/ul>\r\n

    For the sea urchin<\/h3>\r\n
      \r\n \t
    • 50 g sea urchin roe<\/li>\r\n \t
    • Mild extra virgin olive oil, to taste<\/li>\r\n \t
    • White pepper, to taste<\/li>\r\n<\/ul>\r\n

      For the Dover sole \u00e0 la meuni\u00e8re<\/em><\/h3>\r\n
        \r\n \t
      • 1 Dover sole<\/li>\r\n \t
      • 30 g soft wheat flour<\/li>\r\n \t
      • 50 ml extra virgin olive oil<\/li>\r\n \t
      • 1 garlic clove<\/li>\r\n \t
      • 10 ml dry white wine<\/li>\r\n \t
      • 10 ml lemon juice<\/li>\r\n \t
      • 25 ml clam juice<\/li>\r\n \t
      • 300 ml mineral water<\/li>\r\n \t
      • 10 g mustard<\/li>\r\n \t
      • 10 ml wild anise extract<\/li>\r\n \t
      • Salt, to taste<\/li>\r\n \t
      • Yellow pepper, to taste<\/li>\r\n<\/ul>\r\n

        For the crispy pork crackling<\/h3>\r\n
          \r\n \t
        • 100 g cleaned pork skin<\/li>\r\n \t
        • Frying oil, as needed<\/li>\r\n \t
        • Salt, to taste<\/li>\r\n<\/ul>\r\n

          For the crispy sea lettuce<\/h3>\r\n
            \r\n \t
          • Sea lettuce, to taste<\/li>\r\n \t
          • Extra virgin olive oil, to taste<\/li>\r\n<\/ul>\r\n

            For the red prawn stock<\/h3>\r\n
              \r\n \t
            • Red prawn heads, to taste<\/li>\r\n \t
            • Shallot, to taste<\/li>\r\n \t
            • Garlic, to taste<\/li>\r\n \t
            • Fresh ginger, to taste<\/li>\r\n \t
            • Celery, to taste<\/li>\r\n \t
            • Carrot, to taste<\/li>\r\n \t
            • Datterini cherry tomatoes, to taste<\/li>\r\n \t
            • Fennel seeds, to taste<\/li>\r\n \t
            • Star anise, to taste<\/li>\r\n \t
            • Chives, to taste<\/li>\r\n<\/ul>\r\n

              To finish<\/h3>\r\n
                \r\n \t
              • Hazelnut Oil Caviaroli\u00ae, to taste<\/li>\r\n \t
              • Fresh daikon, to taste<\/li>\r\n<\/ul>\r\n

                Method<\/h2>\r\n

                For the cured egg yolks<\/h3>\r\n

                Bring the grappa, soy sauce and sea lettuce to a gentle simmer and cook for approximately 90 minutes. Allow the marinade to cool completely.<\/p>\r\n

                Lightly spray the egg yolks for a few seconds, then immerse them in the cooled marinade. Leave to cure in the refrigerator for 7 days<\/strong>.<\/p>\r\n

                Carefully remove the yolks from the marinade, gently pat them dry and keep them at room temperature until ready to serve.<\/p>\r\n\r\n

                For the sea urchin<\/h3>\r\n

                Blend 30 g<\/strong> of the sea urchin roe with a drizzle of mild extra virgin olive oil until smooth. Season with white pepper.<\/p>\r\n

                Fold in the remaining 20 g<\/strong> of whole sea urchin roe and refrigerate until needed.<\/p>\r\n\r\n

                For the Dover sole \u00e0 la meuni\u00e8re<\/em><\/h3>\r\n

                Clean and fillet the Dover sole, lightly dust it with flour and cook in a frying pan with the olive oil and garlic until evenly golden.<\/p>\r\n

                Deglaze with the white wine and lemon juice and allow the alcohol to evaporate. Transfer to a 120\u00b0C<\/strong> oven for approximately 10 minutes<\/strong>, basting with the clam juice.<\/p>\r\n

                While still warm, remove the flesh from the fish and reserve it. Combine the bones and trimmings with the mineral water and simmer for approximately 15 minutes<\/strong>.<\/p>\r\n

                Strain the liquid, add the reserved Dover sole flesh and blend with the mustard and wild anise extract until smooth. Season with salt and yellow pepper and keep chilled.<\/p>\r\n\r\n

                For the crispy pork crackling<\/h3>\r\n

                Boil the pork skin in salted water for approximately 1 hour<\/strong>.<\/p>\r\n

                Drain thoroughly, pat dry and dehydrate in a 90\u00b0C<\/strong> oven for approximately 2 hours<\/strong>.<\/p>\r\n

                Break the dried skin into small pieces and deep-fry in hot oil until crisp and puffed. Drain on absorbent paper and keep warm.<\/p>\r\n\r\n

                For the crispy sea lettuce<\/h3>\r\n

                Rinse the sea lettuce under running water for approximately 2 minutes<\/strong> to remove excess salt.<\/p>\r\n

                Dry thoroughly, lightly coat with extra virgin olive oil and toast in a very hot pan until crisp.<\/p>\r\n\r\n

                For the red prawn stock<\/h3>\r\n

                Toast the red prawn heads in a saucepan together with the shallot, garlic, ginger, celery, carrot, datterini tomatoes, fennel seeds, star anise and chives.<\/p>\r\n

                Cover with water and simmer for approximately 15 minutes<\/strong>.<\/p>\r\n

                Strain the stock and reduce until rich, concentrated and lightly syrupy.<\/p>\r\n\r\n

                To Serve<\/h2>\r\n

                Place the cured egg yolk in the centre of the plate. Arrange the Dover sole \u00e0 la meuni\u00e8re<\/em> and the sea urchin alongside.<\/p>\r\n

                Add a few drops of the reduced red prawn stock, the crispy pork crackling and the crispy sea lettuce.<\/p>\r\nFinish with Hazelnut Oil Caviaroli\u00ae<\/strong>, a generous dusting of NoH2O\u00ae Dehydrated White Truffle<\/strong> and, if desired, delicate curls of fresh daikon.","single_magazine_prods_title":"","single_magazine_prods_shops":"","single_magazine_title":"","single_magazine_txt":"","single_magazine_btn":[""],"single_magazines":""},"yoast_head":"\nCHEF PIERGIORGIO SIVIERO \u2013 EGG ON THE ROCKS - Tartuflanghe<\/title>\n<meta name=\"description\" content=\"Egg on the Rocks by chef Piergiorgio Siviero: grappa-cured egg yolks, sea urchin, Dover sole and NoH2O white truffle in a bold seaside dish.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/tartuflanghe.com\/en\/magazine\/seafood-egg-chef-piergiorgio-siviero\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"CHEF PIERGIORGIO SIVIERO \u2013 EGG ON THE ROCKS - 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