Enrico Bartolini's Recipe: Soft potato, egg and eggs
Ingredients for 8 persons
- 300 g potatoes
- 200 g milk
- 200 g of cream
- Vegetable broth
- 20 salted capers
- 10 Balik salmon eggs
- 2 live lemons
- Chopped parsley
- Chopped chives
- Extra-virgin olive oil
- Salt
For the savory zabaglione
- 2 egg yolks
- 5 g butter
- 2 tablespoons white wine
- Salt
Procedure
Boil the milk and cream together.
Cook the peeled and diced potatoes for 8 minutes in salted boiling water.
Drain and whisk potatoes with milk and cream, add vegetable broth and a little oil. Adjust for salt.
Pour the mixture into the siphon with 2 charges.
Combine all the eggnog ingredients together and whip them in a bain-marie with the help of a whisk.
Blow some of the contents of the siphon into a soup plate and sprinkle with the desalted, dried, and chopped capers, lemon, chopped parsley, salmon roe, chives, and savory zabaglione. Serve immediately.
