Originally a staple of Burgundian cuisine, chef Marco Stabile has put an Italian spin on this dish by using Chianti instead of Burgundy. Make sure you use organic, free-range eggs for the best flavour.
Place the black truffle and anchovy fillet in a frying pan. Cover with extra virgin olive oil and bring to 70°C, cooking for at least 40 minutes. Allow to cool
Warm four squares of cling film in the microwave and brush with oil. Place the cling film squares into muffin tins and crack in the eggs. Top with a slice of the confit truffle and tie the clingfilm pushing out any air
Cook the eggs in boiling water for approximately 4 minutes
6
Remove from the water and leave to stand for 2 minutes. After this time, open the cling film parcel so the eggs are ready to plate
7
Spoon the wine reduction between plates and then add the spinach to the middle. Top with the egg, and garnish with gold leaf and truffle shaving. Season with salt to taste
One of Tuscany’s most important chefs, Marco Stabile honed his craft in some of the most respected kitchens in Italy. He now runs his own Michelin-starred restaurant, reimagining classic regional dishes and bringing them into the 21st century.
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Tuscan-style oeufs en meurette, Chianti reduction, spinach and confit black truffle
