Ingredients
- 300 g potatoes
- 80 g sandwich bread
- 70 g clean chicory
- 4 clean desalted anchovy fillets
- 2 eggs
- vinegar
- dry white wine
- extra virgin olive oil
- salt
- chili pepper
Cook the eggs in the roner, bring the water in the roner or in the saucepan to 61 ° C. Gently dip one whole egg at a time, sliding it off a spoon. Once cooked, drain it, peel it and free the egg white from the yolk. Beat the egg yolks in a small bowl with a drop of water. Keep aside.
Peeled the potatoes and cook them in boiling salted and slightly acidulated water (the optimal cooking point for this recipe is when the core temperature is 88 ° C).
Cut them sliced, then cubed.
Reduce the bread into cubes and toast it in the oven at 170 ° C for 4-5 minutes.
Dissolve the anchovy fillets in a pan with a drizzle of hot oil, blend with 30 g of white wine and add the chicory. Sprinkle with a drop of water and cook for 2 minutes.
United the potatoes and cook for another 2 minutes. Turn off, wait 5 minutes, then bind with the beaten egg yolks, a drop of water and chilli, and complete with the bread cubes.
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