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ITALIAN BRUNCH
PER SERVING:
1 ounce Egg Crumbs (recipe follows)
1 ounce Gorgonzola Sauce (recipe follows)
1 slice Ciabatta bread
1/4 ounce unsalted butter
1/4 ounce white truffle oil
1/4 ounce sliced black truffles
1 egg
1 ounce seasoned flour
salt and black pepper
1 ounce whole egg, whipped
oil for deep frying
GARNISH:
1/4 ounce fresh thyme, rough chopped
1/4 ounce arugula chiffonade
Prepare Egg Crumbs and Gorgonzola Sauce; set aside.
Toast the slice of bread and set aside.
In a small saute pan, over low heat, melt butter, white truffle oil and black truffle slices. Set aside.
Boil 1 egg in a pot of boiling salted water for 4 minutes and 45 seconds. Then drop egg into an ice bath for 5 minutes and peel the egg and season with salt and pepper.
Heat oil for deep frying.
Roll peeled egg gently flour that has been seasoned with salt and pepper, whipped egg, and then Egg Crumbs. Place egg in deep fryer until golden brown. Remove and place on a paper towel to remove excess grease.
On a warmed 6 inch plate, place gorgonzola sauce in the center and place toasted bread atop the sauce. Place the egg on the toast and gently cut the top of the egg off to expose the yolk.
Spoon the black truffle slices over the egg and drizzle remaining melted butter and white truffle oil around plate. Garnish with fresh thyme and the chiffonade of arugula.
EGG CRUMBS
Servings: 10
10 ounces fresh bread crumbs
2 tablespoons chopped parsley
1 tablespoon salt
1/2 tablespoon black pepper
Combine and place in shallow dish.
GORGONZOLA SAUCE
Servings: 10
3/4 quart heavy cream
12 ounces gorgonzola
1/4 ounce rosemary, minced
1/2 tsp. black pepper
In a saucepot, bring cream up to a boil and reduce by half. Add rest of ingredients and cool when all ingredients are incorporated. Serve warm.
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