Potato foam with eggs, pancetta, crispy onions and truffle

Not yet rated

Focusing on the simple flavours of potato, onion and egg, Roberto Petza's indulgent starter is made extra special with shavings of truffle. The contrast of textures between the layers adds further interest, with lightly toasted breadcrumbs covered in a rich potato cream, soft egg and crisp pancetta and onions.

First published in 2016

Ingredients

Metric

Imperial

Potato foam

  • 500g of new potatoes
  • 300g of milk
  • 200g of butter, melted
  • 1 truffle, or 2 tbsp of truffle oil
  • salt

Crispy onions

  • 2 onions, finely sliced
  • vegetable oil, for frying

To serve

  • 4 eggs
  • 4 tbsp of breadcrumbs
  • 2 tbsp of pancetta, cubed
  • extra virgin olive oil

Equipment

  • Water bath
  • Blender
  • Siphon bottle or cream whipper
  • Charges 2
  • Deep-fryer

Method

1
Preheat a water bath to 65°C
2
For the potato foam, add the potatoes to a large pan of salted water and place over a medium heat. Bring to the boil, then simmer gently for 15–20 minutes until the potatoes are soft
  • 500g of new potatoes
3
Carefully add the eggs to the water bath and cook for 20 minutes. Once cooked, gently peel away the shell and set aside until ready to serve
4
Once the potatoes are cooked through, drain and allow to cool slightly. Meanwhile, place the milk in a small pan over a gentle heat to warm through
  • 300g of milk
5
When the potatoes are just cool enough to handle, peel and roughly mash them with a fork or masher. Transfer to a blender with the melted butter and blitz together briefly, then continue to blend while slowly pouring in the warm milk
  • 200g of butter, melted
6
Once the mixture forms a smooth cream, season with salt and a little finely grated truffle (or drizzle of the truffle oil) to taste, reserving the rest of the truffle for serving
  • salt
  • 1 truffle, or 2 tbsp of truffle oil
7
Pass the potato cream through a fine sieve if desired and transfer to a siphon charged with 2 charges. Keep warm over a bain-marie until ready to serve
8
Preheat a deep-fryer to 130°C
9
Once hot, fry the sliced onions in batches for about 8–10 minutes until deep golden and crispy, draining any excess oil on kitchen paper
  • vegetable oil, for frying
  • 2 onions, finely sliced
10
Place a frying pan over a high heat and, once hot, add the breadcrumbs. Gently toss in the pan until lightly toasted, then transfer to a plate to cool slightly. Place the pan back over the heat and add the pancetta cubes, frying for 5 minutes until golden and crisp
  • 4 tbsp of breadcrumbs
  • 2 tbsp of pancetta, cubed
11
To serve, place a spoonful of the toasted breadcrumbs into the base of each serving bowl and cover with a squirt of the warm potato foam. Place a peeled egg in the centre of the foam and scatter crispy pancetta and onions over the top, adding a final few shavings of truffle and a drizzle of olive oil to serve
  • extra virgin olive oil

From carpentry to cooking, Roberto Petza's culinary prowess has finally found a home in a remote village on the island of Sardinia.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more