Artichokes with Boletus, cured ham, egg yolk and black truffle
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Sous vide cooked artichokes with ham, stirfried with boletus and served with sous vide cooked egg yolk. Finished with black truffle.
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Ingredients for 0
4 peeled artichokes
2 dices of cured ham
1 medium sized fresh boletus
2 egg yolks
Black truffle
Olive oil
Salt and pepper
Directions
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Step 1
Peel artichokes and cook 1h20m at 75°C with the cured ham and a dash of olive oil
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Step 2
Cook 2 eggs in Anova for 50m at 65°C
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Step 3
Put some olive oil in a pan and stirfry the artichokes with the diced boletus and some garlic. Salt and pepper
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Step 4
Serve artichokes and boletus on a plate, put the egg yolks on top, add some small pieces of cured ham and top with the black truffle