Ingredients
- 21g of spelt
- 50g pearl barley
- 5g Dijon mustard
- 6g toasted pine nuts
- 2g of raisins
- 4g pumpkin seeds
- 4g sunflower seeds
- 2g finely chopped Cantabrian anchovies
- chicken broth
Preparation
Cook the spelt and barley separately in salted chicken broth, let cool, and then add all the other ingredients. Store in a cool place.
Finish
- 1 egg
- 200ml truffle juice
Cook the egg in boiling water for about two and a half minutes, then let it cool for 30 minutes, then put it in the roner for 35 minutes at 64°C. Cool. Once cooled, peel the egg and soak it in truffle juice overnight. The next day, regenerate the egg in the roner for about 10 minutes.
Chef Andrea Ferrero
