{"id":16241,"date":"2017-01-11T00:00:00","date_gmt":"2017-01-10T23:00:00","guid":{"rendered":"https:\/\/www.bodegasmontecillo.com\/novedades\/recipes-from-rioja-truffled-egg\/"},"modified":"2024-04-25T22:53:55","modified_gmt":"2024-04-25T20:53:55","slug":"recipes-from-rioja-truffled-egg","status":"publish","type":"post","link":"https:\/\/www.bodegasmontecillo.com\/en\/news\/recipes-from-rioja-truffled-egg\/","title":{"rendered":"Recipes from Rioja: Truffled egg"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">At the foot of the vines, our favourite couple, <strong>Txebiko<\/strong>, chef and owner of the Cachetero restaurant, and <strong>Mercedes Garc\u00eda<\/strong>, winemaker at Bodegas Montecillo, cook a very special recipe: <strong>truffled eggs<\/strong>.<\/span><\/p>\n<div class=\"video-container\"><iframe loading=\"lazy\" src=\"https:\/\/www.youtube.com\/embed\/z-UHM3WOPhM?list=PLHVwmfTDhBoWmcCUvmDz7k1jjFkoV2N6z\" width=\"700\" height=\"394\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/div>\n<p>To accompany this dish we will be serving some \u00ab<strong>patatas panadera<\/strong>\u00ab, the Spanish version of boulang\u00e8re potatoes, and <strong>mushrooms<\/strong>, as Rioja is very well known for both its wild and cultivated mushrooms. The button mushroom stands out among them for its high quality and the amount produced.<br \/>\n<strong>A key stage before starting to prepare this recipe is to clean the truffle well<\/strong> and store it in a sealed container with the free-range eggs, for at least five days.<\/p>\n<h3><strong>Preparation:<\/strong><\/h3>\n<p>1. <strong>Cover the inside of a consomm\u00e9 bowl with a large piece of Clingfilm spread with olive oil, preferably truffled oil.<\/strong> You can make your own truffle oil by cooking the truffle in oil in a bain-marie at a very low heat so it doesn&#8217;t break down. Once it is cooked, the oil can last up to a month in the fridge. <strong>Carefully break one of the eggs<\/strong> that were in the sealed container and place it inside the film. <strong>Sprinkle with a little fine salt and grate the truffle<\/strong>. Very carefully<strong> close the packet<\/strong>, making sure that the egg is completely covered by the film with no air bubbles. Do the same with each egg.<br \/>\n2. <strong>Wash the mushrooms very well<\/strong> and submerge them in water to which you have added a little flour, half a lemon or some parsley so they do not go brown. <strong>Slice them very finely<\/strong> and fry them in a tiny amount of oil and salt.<br \/>\n3. <strong>Cut the potatoes into half a centimetre thick slices<\/strong>, and julienne the onion. Saut\u00e9 for five minutes and put them in the oven on a tray with a little salt for 20 minutes at 170\u00baC.<br \/>\n4. Boil water in a saucepan and <strong>introduce the eggs, well sealed in their Clingfilm bags<\/strong>. Cook them for three and a half minutes so that they are just right.<br \/>\n5. When it is time to plate it up, <strong>place a circle of the potato on the plate and place the mushrooms in the middle with the egg on top.<\/strong> Remove the Clingfilm and add a few truffle shavings.<br \/>\n<img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-large\" src=\"\/wp-content\/uploads\/2017\/01\/tumblr_inline_ojm44mW8Bz1re2n5l_1280.jpg\" alt=\"Preparaci\u00f3n de Huevos Trufados con Patatas y Setas\" width=\"1280\" height=\"720\" \/><\/p>\n<h3><strong>The Cachetero touch:<\/strong><\/h3>\n<p>Although the eggshell is porous and allows us to capture the aroma of the truffle by keeping them in a sealed container, we reinforce this effect through the direct contact between the egg and the truffle in the Clingfilm bag.<\/p>\n<h3><strong>Wine pairing:<\/strong><\/h3>\n<p>The intense and characteristic truffle aroma underlines the notes of American oak in Montecillo Crianza, balancing it to perfection.<br \/>\n<img decoding=\"async\" loading=\"lazy\" class=\"alignnone wp-image-1255 size-full\" src=\"https:\/\/www.bodegasmontecillo.com\/wp-content\/uploads\/2024\/03\/IMG_1710793144.webp\" alt=\"Huevos Trufados con Patatas y Setas\" width=\"1280\" height=\"720\" \/><br \/>\n<strong>Ingredients (to serve 4):<\/strong><br \/>\n4 free-range eggs<br \/>\n400g of mushrooms<br \/>\n2 large potatoes<br \/>\n1 onion<br \/>\n15g of fresh truffle<br \/>\nVirgin olive oil<br \/>\n1 bunch of chives<br \/>\nSalt<br \/>\n<strong>Difficulty:<\/strong> moderate<br \/>\n<strong>Preparation:<\/strong> 30 minutes<\/p>\n","protected":false},"excerpt":{"rendered":"<p>At the foot of the vines, our favourite couple, Txebiko, chef and owner of the Cachetero restaurant, and Mercedes Garc\u00eda, winemaker at Bodegas Montecillo, cook a very special recipe: truffled eggs. To accompany this dish we will be serving some \u00abpatatas panadera\u00ab, the Spanish version of boulang\u00e8re potatoes, and mushrooms, as Rioja is very well [&#8230;]<\/p>\n<p><a class=\"btn btn-secondary understrap-read-more-link\" href=\"https:\/\/www.bodegasmontecillo.com\/en\/news\/recipes-from-rioja-truffled-egg\/\">Read More&#8230;<\/a><\/p>\n","protected":false},"author":1,"featured_media":16238,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-16241","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-category"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recipes from Rioja: Truffled egg<\/title>\n<meta name=\"description\" content=\"Txebiko, chef of the restaurant Cachetero, and Mercedes 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