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Artichokes and corn confit with poached egg


Artichokes and corn confit with poached egg



Put the asparagus and artichokes in a pan and warm them gently and covered, to preserve all the aromas and properties of the oils in which they were confit

Put an egg without the shell on a piece of cling film, placed inside a shallow glass (the glass makes this operation easier), previously greased with the oil from the wild wheat or artichokes. We will close the bag around the egg without air and we will cook it with the bag in boiling water for about 3 and a half minutes. Remove the bag from the water, open with scissors and remove the egg with the help of a soup spoon.

In a large soup plate, we will place a tablespoon of hot sauce, a few asparagus and artichokes and on this the egg in flower. Finish with truffled salt and serve hot.

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