Eggs Carbonara Joselito

Massimiliano Alajmo

Eggs Carbonara Joselito

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Creamy eggs
Ingredients for 4 people

50 g of cream

1.5 g of cream (45%)

50 g of milk

60 g of whole egg

10 g of egg yolk

A pinch of ground Sarawak black pepper

2 g of Parmesan

0.1 g of salt

0.1 g of sugar

Ground star aniseed

A few drops of vegetable stock

Smoked oil

For the creamed onion

4 g of creamed onion per portion
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Eggs Carbonara Joselito

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Creamy eggs

Heat the milk, cream, egg yolk and egg  and a bit of smoked oil to 82º. Blend with the rest of the ingredients and add the vegetable stock. Add a small amount of Joselito cured ham à la julienne and sauté with a small amount of fino olive oil

For the creamed onion

Quarter the frozen Tropea onion, blanch in boiling salted water. When it begins to boil, let it cook for 2 and a half minutes. Then cover and steam for 15 minutes at 100º. Allow it to cool and blend with a small amount of star aniseed, a dash of anisette, salt and a small amount of fino olive oil. Blanch on a low heat until it changes colour (from purple to pink) after about two minutes.

For the Joselito papada

Place the vacuum packed 4cm strips of Joselito papada with dill, rosemary, tarragon and thyme, cook for two hours at 100º. Remove the herbs and set aside the fat. Cut into strips and quickly fry in a pan until golden. Set aside the fat.

For the presentation

Place the creamy eggs into the shell of a pasteurised egg, cover with a small amount of creamed onion, add a dash of fino olive oil, ground Sarawak black pepper and sprinkle with a small amount of toasted filo pasta and made crunchy in the Salamander Finish with the Joselito cured ham à la julienne cooked in a pan mixed with the papada.
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