Joselito-style carbonara eggs | Massimiliano Alajmo

Ingredients

• For the egg cream
• 50 g of cream
• 1.5 g of cream at 45%
• 50 g of milk
• 60 g of whole eggs
• 10 g of egg yolks
• A dash of Sarawak black pepper
• 2 g of Parmigiano Reggiano cheese
• 0.1 g of salt
• 0.1 g of sugar
• Star anise powder
• A splash of vegetable broth
• Smoke oil

For the onion cream

• 4 g of onion cream per serving

Method

For the egg cream

Cook at 82°C, milk, cream, egg yolks, and eggs over low heat with a little smoke oil, blend with the rest of the ingredients, and emulsify with warm vegetable broth. Add a little Joselito ham cut into julienne strips and sautéed in a pan with a little mild extra virgin olive oil.

For the onion cream

Quarter the frozen Tropea onion, blanch it in boiling salted water. Let it cook for 2 and a half minutes after it returns to a boil. Then steam it for 15 minutes at 100°C under vacuum. Cool it down and blend it with a little star anise, a little sambuca, salt, and a dash of mild extra virgin olive oil. Heat over low heat until it changes color (from purple to pink) after about 2 minutes.

For the Joselito cheek bacon

Place slices of Joselito cheek bacon, 4 cm wide, vacuum-sealed with dill, rosemary, tarragon, and thyme, cook for 2 hours at 100°C. Remove the herbs and drain the fat. Cut into strips and quickly brown in a pan. Drain the fat.

Plate composition

Place the egg cream in a pasteurized eggshell, cover with a little onion cream, drizzle with a thread of mild extra virgin olive oil, grind some Sarawak black pepper, and sprinkle with a little toasted and crumbled filo pastry. Finish with sautéed Joselito ham cut into julienne strips mixed with sautéed cheek bacon.

Massimiliano Alajmo's photo by Sophie Delauw