Tear pea, goose egg and black truffle instant Carbonara
By: Aurelio Morales
From the restaurant CEBO in Madrid, chef Arurelio Morales cooks this carbonara dish with tear peas, goose egg and the indispensable black truffle.
MAIN INGREDIENTS
- Goose egg
- Chopped bacon
- Tear Pea
- Black truffle
OCA EGG
- Fry the goose egg in olive oil and place it on the plate.
TEAR PEA
- 30 gr tear pea
- 10 gr bacon casa de alba
FINAL PROCESSING
- Put olive oil in a saucepan and sauté the bacon, add the peas and sauté very carefully. Then place the peas on top of the goose egg yolk.
- Laminate black truffle. And stir everything, breaking the goose yolk to make a carbonara at the moment.
"The truffle is a diamond that turns your dishes into exquisite
your dishes into jewels of exquisite value".Javier Acedo, producer and marketer of truffles.
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