For the egg:
1 free-range egg (50 gr.)
For the cream:
50 gr. ratte potato
For the belly pork:
5 gr. cured Ibérico belly pork
Furgentini virgin olive oil
Black truffle (optional)
Cook the free-range egg for 45 minutes in a bain-marie at 65ºC. When cooked, place in warm water.
Peel the ratte potatoes, place in cold water with a pinch of salt and cook. When cooked, texturize with some of the cooking water in the robot, season with salt and pepper and set aside.
Cut two very thin wafers of cured belly pork
Pour a spoonful of very hot potatoe cream on the base of the dish, cover with the two wafers of cured belly pork and top with the shelled egg. Dress the dish with a few drops of olive oil, chopped chives and salt flakes. Grated truffle may be added to taste.