CRISPY ARTICHOKES WITH SOFT EGG AND RED PESTO
Maurizio Ferrari
Menù Ingredients
q.s. Oil for frying
n° 1 Egg
q.s. Salt & Pepper
q.s. Micro Greens
Cook the egg with the sous-vide technique at 63 ° C or 145° F for 40 minutes. Cut the Giudia Artichokes into 4 parts, fry them in oil 2 times so that they become crunchy. Heat the Red Pesto and place it in the center of a plate, place the egg over the sauce, the Fried Artichokes around it, garnish with micro basil and a drizzle of extra vegine olive oil.
