At the foot of the vines, our favourite couple, Txebiko, chef and owner of the Cachetero restaurant, and Mercedes García, winemaker at Bodegas Montecillo, cook a very special recipe: truffled eggs.
To accompany this dish we will be serving some «patatas panadera«, the Spanish version of boulangère potatoes, and mushrooms, as Rioja is very well known for both its wild and cultivated mushrooms. The button mushroom stands out among them for its high quality and the amount produced.
A key stage before starting to prepare this recipe is to clean the truffle well and store it in a sealed container with the free-range eggs, for at least five days.
Preparation:
1. Cover the inside of a consommé bowl with a large piece of Clingfilm spread with olive oil, preferably truffled oil. You can make your own truffle oil by cooking the truffle in oil in a bain-marie at a very low heat so it doesn’t break down. Once it is cooked, the oil can last up to a month in the fridge. Carefully break one of the eggs that were in the sealed container and place it inside the film. Sprinkle with a little fine salt and grate the truffle. Very carefully close the packet, making sure that the egg is completely covered by the film with no air bubbles. Do the same with each egg.
2. Wash the mushrooms very well and submerge them in water to which you have added a little flour, half a lemon or some parsley so they do not go brown. Slice them very finely and fry them in a tiny amount of oil and salt.
3. Cut the potatoes into half a centimetre thick slices, and julienne the onion. Sauté for five minutes and put them in the oven on a tray with a little salt for 20 minutes at 170ºC.
4. Boil water in a saucepan and introduce the eggs, well sealed in their Clingfilm bags. Cook them for three and a half minutes so that they are just right.
5. When it is time to plate it up, place a circle of the potato on the plate and place the mushrooms in the middle with the egg on top. Remove the Clingfilm and add a few truffle shavings.
The Cachetero touch:
Although the eggshell is porous and allows us to capture the aroma of the truffle by keeping them in a sealed container, we reinforce this effect through the direct contact between the egg and the truffle in the Clingfilm bag.
Wine pairing:
The intense and characteristic truffle aroma underlines the notes of American oak in Montecillo Crianza, balancing it to perfection.
Ingredients (to serve 4):
4 free-range eggs
400g of mushrooms
2 large potatoes
1 onion
15g of fresh truffle
Virgin olive oil
1 bunch of chives
Salt
Difficulty: moderate
Preparation: 30 minutes
