Serves 20
Ingredients
Roman Cauliflower Emulsion
1kg Roman cauliflower
5g anchovy
4 garlic cloves
3g dried chili
2 bay leaves
1l chicken stock
Eggs
20 Taiyouren eggs
To serve
Herb bread
Black winter truffle
Salt
Pepper
Olive Oil
Method
Roman Cauliflower Emulsion
Place the anchovy, garlic, dried chili, bay leaf, Roman cauliflower and chicken stock in a pan over a medium heat and bring it to the boil for 1/2 an hour until the cauliflower is cooked and softened. Then blend into a purée and set aside until required.
Eggs
Just before serving, slow cook the eggs for 27-30 minutes in a pan of water heated to 62.5°C.
To serve
Place the Roman cauliflower emulsion in a dish and top with the slow- cooked eggs. Roast the herb bread and add it to the plate. Season with the salt, pepper and olive oil and finish with a shaving of black winter truffle and serve.