Ingredients for 2 people:
for the mashed potato:
- 250g new or Roseval potatoes
- half red onion
- 1 bay leaf
- 6 black peppercorns
- 8 coriander seeds
- 40ml milk
- 70ml Aromolio Evo oil
- 3g fine salt
- ground black pepper to taste
- 300g turnip tops
for the poached eggs:
- 2 very fresh eggs
- 1l water
- 50ml white wine vinegar
- 6g coarse salt
- 15ml Aromolio truffle oil
Method:
In a deep saucepan, bring the water, salt and vinegar to a boil, swirl the water with a spoon and drop the eggs from just above the surface of the water at the edge of the swirl. Remove from heat and leave to cook for 4 minutes. Gently remove the eggs from the saucepan with a slotted spoon and cool them in iced water.
Product used: Aromolio truffle oil
Put the whole potatoes in a saucepan with slightly salted cold water, bay leaf, onion, coriander seeds and peppercorns; bring to a boil and cook for 15-20 minutes. The potato should be easily pierced with a knife but still “al dente” (otherwise the mashed potato is sticky). Drain the potatoes, remove the peel and mash with a potato masher or alternatively, for a finer and creamier result, pass through a fine-mesh sieve. This should be done very quickly as the potato must remain hot. Once the potato is mashed add the Aromolio Evo oil little by little, mixing it with a leccarda. Once all the oil is incorporated, add the salt and pepper and slowly pour in the warm milk . Blanch the turnip tops in lightly salted water, drain and dry well. Sauté in a non-stick pan with a drizzle of Aromolio truffle oil and a clove of garlic in its skin. Heat the egg in a pan of hot water for a minute.
Serve
To serve:
Serve in a shallow dish with the warm mashed potato with Evo olive oil on the bottom, the sautéd turnip tops in the middle and the poached eggs on top. Finish the dish with the truffle oil and a pinch of freshly ground pepper.
