> Recipes > Potato

Potato foam with eggs, pancetta, crispy onions and truffle

PT50M

Share recipe

Ingredients

save recipe
recipe saved

Metric

Imperial

Potato foam

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
save recipe
recipe saved

Method

save recipe
recipe saved
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
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
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
Share recipe

Comments ()

Potato foam with eggs, pancetta, crispy onions and truffle

 
Be the first to leave a comment on this page...

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

...   ...
 

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.