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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