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Huevo 62 con salsa de queso ahumado y boletos
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Recipes by Cullera de Boix

Huevo 62 con salsa de queso ahumado y boletos

Nivel de dificultad: alta

Personas: 4

Tiempo de presparación: 1h


Ingredientes

  • 8 huevos
  • 1 patata agria y sal en escamas
  • Cebollino picado
  • Aceite de oliva virgen extra

 

Para la crema de queso:

  • 50 g de queso scamorza ahumado y sal
  • 100 ml de nata líquida al 35 % MG

 

Para el aceite de boletos:

  • 200 ml de aceite de oliva virgen extra
  • 200 g de setas de boletus edulis

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Huevo 62 con salsa de queso ahumado y boletos (Enrique Marco / Cuina).
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Preparación

Cocer los huevos al vapor en el horno a 62 grados, unos 45 minutos. A los 40 minutos, abrir uno para ver si está cocido; deben quedar espumados.
Para el aceite de boletos: confitar las setas de calabaza en una cazuela con 200 mililitros de aceite a 80 grados; deben quedar cubiertas por el aceite. Después de 20 minutos, dejar enfriar.
Para la crema de queso ahumado: en una cazuela, cocer la nata con el scamorza ahumado hasta que se funda el queso. Rectificar de sal.
Para las patatas: cortarlas a láminas y cocerlas en el horno 20 minutos.
En un vaso de zurito, poner la crema de queso, seguida del huevo, el aceite de boletos, una pizca de sal en escamas y las patatas. Acabar con una pizca de cebollino por encima.


Huevos a baja temperatura

Xavier Matarrodona nos propone un plato sencillo, que requiere cierta dosis de paciencia pero que resulta sorprendente

Dicen que lo mejor es hacer las cosas despacio y con buena letra para conseguir resultados excelentes. ¡Y esta máxima es perfectamente aplicable a la cocina, por supuesto! El chef de los restaurantes Cullera de Boix, Xavier Matarrodona, nos propone un plato que requiere más tiempo del habitual a causa de la cocción a baja temperatura. Pero este reto a tu paciencia merecerá la pena cuando por fin tengas a punto estos huevos con el toque ahumado del queso y el aroma silvestre de los boletos. ¡Sin duda, quedarás más que satisfecho!

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