Tear pea, goose egg and black truffle instant Carbonara
From the restaurant CEBO in Madrid, chef Arurelio Morales cooks this carbonara dish with tear peas, goose egg and the indispensable black truffle.
- Goose egg
- Chopped bacon
- Tear Pea
- Black truffle
- Fry the goose egg in olive oil and place it on the plate.
- 30 gr tear pea
- 10 gr bacon casa de alba
- 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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