-
Prep time
40 minutes
-
Cook time
1 hour
-
Serves
4
Author Notes
Chef Massimiliano Sena, an Italian culinary master at the Château de Courcelles in northern France, presents his exquisite dish, "L'Œuf Bio Parfait Cuit à 63°, Girolles et Crème Parmesan 36 mois." This refined creation highlights seasonal ingredients like girolles and aged Parmesan, showcasing Chef Sena's passion for combining simple yet bold flavors. With a delicate balance of textures, from the perfectly cooked egg to the crisp crumble cacao, this dish is a tribute to his Italian roots and French techniques. —damianotrulli
Continue After Advertisement
Ingredients
-
4 organic eggs
-
100 ml vegetable broth
-
200 g 36-month aged Parmesan, grated
-
150 ml reduced cream
-
300 ml girolle cream
-
100 ml heavy cream
-
1 g xanthan gum
-
150 g girolles (wild mushrooms)
-
15 ml olive oil
-
200 g basil
-
400 ml neutral oil
-
6 lemons
-
1 lime
-
100 ml lemon juice
-
100 g sugar
-
20 g flour
-
15 g cocoa powder
-
30 g brown sugar
-
30 g butter
-
3 g almond flour
-
3 shallots
-
2 potatoes
Directions
-
Perfect Egg:
Cook the eggs at 63°C (145°F) in a steam oven or sous-vide for 40 minutes.
-
Parmesan Cream:
Blend the grated Parmesan with the reduced cream and vegetable broth at 55°C (130°F) for 5 minutes in a blender until smooth.
-
Girolle Siphon:
Mix the girolle cream with heavy cream and xanthan gum. Pour the mixture into a siphon to prepare for plating.
-
Basil Oil:
Blend the basil with the neutral oil in a blender at 70°C (160°F) for 15 minutes to create an aromatic oil.
-
Lemon Gel:
Reduce the lemon zest, lemon juice, and sugar in a saucepan. Blend until smooth to create a lemon gel.
-
Girolles:
Sauté the girolles with olive oil, diced shallots, and potatoes until golden and fragrant.
-
Cacao Crumble:
Combine flour, cocoa powder, brown sugar, butter, and almond flour. Bake at 180°C (350°F) until crispy.
-
Plating:
Drizzle basil oil on the plate.
Add two generous spoonfuls of Parmesan cream in the center.
Gently place the egg on top.
Surround it with sautéed girolles.
Garnish with girolle foam from the siphon and small dots of lemon gel.
Finish with a sprinkle of crumble cacao on the side for crunch and serve with a touch of elegance.
See what other Food52ers are saying.