Double malt egg, Stravecchio, torzella, truffle | Luigi Salomone

Ingredients for 4 people

For the egg

• 4 fresh eggs
• 100 g salt
• 100 g sugar
• 100 g beer
• 200 g water
   

Procedure

Make a marinade with salt, sugar, beer and water; bring everything to 80 degrees. Cool and marinate the yolk for 10 minutes.
 

For the torzella

• 250 g of torzella
   

Procedure

Blanch and with pasta cups form circles inside which the plating will be made.
 

For the mousse of Parmigiano Stravecchio

• 150 g of Parmigiano Stravecchio cheese
• 150 g of cream
• 100 g of egg white
   

Procedure

Blend everything, load into a siphon and bake at 65 degrees for 30 minutes.
 

For the bread croutons

• Loaf bread to taste
• Black sesame seeds to taste
• Water to taste
• Extra-virgin olive oil to taste.
• Summer truffle to taste
• 1 clove of garlic
   

Procedure

Cut some breadcrumbs, sprinkle them with black sesame and water, and then blanch them in a pan with oil and garlic.
 

Dish composition

Make circles of torzella and lay the warm mousse, marinated egg yolk, croutons and slices of summer truffle on top.
 

Photos of the dish and chef: Credits Alessandra Farinelli