Para la ganaché:
Eggs 20 und.
Potatoes 500 gr.
Boletus edulis 500 gr.
Valdecuevas Chef EVOO To taste
Minced chorizo meat 500 gr.
Pedro Ximénez 1 ml.
• Cook the eggs in the Roner at 65ºC for 45 minutes (you can use a steamer if you do not have a Roner.
• Dice the potatoes into small 1cm cubes. Confit the potatoes in abundant Valdecuevas Chef EVOO at low temperature so they are soft but not golden. Set aside
• Fry the minced chorizo meat with a dash of Valdecuevas Chef EVOO and add the Pedro Ximénez wine. Once the alcohol has evaporated, remove from the heat and set aside.
• Sauté the boletus with Valdecuevas Chef EVOO in high heat and set aside.
Finishing touches and presentation:
Mix all the ingredients, lightly sauté and place on the bottom of the plate. Finish it with the low temperature egg on top.
Pago de Valdecuevas Chef´s contribution to the dish:
Its acts as the diffuser of the heat when confitting the potato.