Català
4 PAX - Time 45min
Utensils: Sauté, casserole, knife, grater/slicer
INGREDIENTS
ELABORATION
Cut the smoked bacon, porcini and asparagus to the desired size
and set aside.
Dice the onion and garlic into very small pieces (Brunoise cut).
Peel the scampi and reserve the peeled tails and heads.
Prepare a sauté pan with a drizzle of Pons Selección Familiar EVOO
Arbequina on medium/low heat.
When the oil is hot, add the garlic, onion and smoked bacon and let sauté
until lightly browned.
Add the peas and continue cooking, covered, for 5 minutes, until the peas
start to get tender (depending on the variety, this process could take
between 5 and 10 minutes).
Raise the heat, uncover the pan and add the asparagus and porcini.
Allow the mixture to cook, sautéing for 4 minutes on medium/high heat.
Add the scampi tails and continue sautéing the mixture for 1 minute.
In the last 20 seconds before serving, add the juice from the scampi
heads to the sauce. (Crush the heads between your fingers and allow the
interesting substance inside, with its delicious maritime flavour, to enter
the recipe.)
In a separate pot with a litre of boiling water, add a good pinch of salt and
vinegar and bring to boil.
Break the eggs one by one into a bowl, generate a whirlpool in the water
at about 85-90 °C, and slide each egg into the whirlpool. Allow the eggs to
cook for 2 to 4 minutes (depending on size) and set aside.
Lay the poached eggs on the sautéed vegetables.
Slice or grate the truffles over top.
Season the dish with a drizzle of Pons infused with White/Black Truffle oil.
Ingredients
Directions
Cut the smoked bacon, porcini and asparagus to the desired size
and set aside.
Dice the onion and garlic into very small pieces (Brunoise cut).
Peel the scampi and reserve the peeled tails and heads.
Prepare a sauté pan with a drizzle of Pons Selección Familiar EVOO
Arbequina on medium/low heat.
When the oil is hot, add the garlic, onion and smoked bacon and let sauté
until lightly browned.
Add the peas and continue cooking, covered, for 5 minutes, until the peas
start to get tender (depending on the variety, this process could take
between 5 and 10 minutes).
Raise the heat, uncover the pan and add the asparagus and porcini.
Allow the mixture to cook, sautéing for 4 minutes on medium/high heat.
Add the scampi tails and continue sautéing the mixture for 1 minute.
In the last 20 seconds before serving, add the juice from the scampi
heads to the sauce. (Crush the heads between your fingers and allow the
interesting substance inside, with its delicious maritime flavour, to enter
the recipe.)
In a separate pot with a litre of boiling water, add a good pinch of salt and
vinegar and bring to boil.
Break the eggs one by one into a bowl, generate a whirlpool in the water
at about 85-90 °C, and slide each egg into the whirlpool. Allow the eggs to
cook for 2 to 4 minutes (depending on size) and set aside.
Lay the poached eggs on the sautéed vegetables.
Slice or grate the truffles over top.
Season the dish with a drizzle of Pons infused with White/Black Truffle oil.