Crispy Egg, potato and fossa di sogliano cheese veloutè, truffle and pancetta

Serve 1

Prepare 1 poached egg in simmering water with a little white vinegar, drain it and dry it gently. Bread it with eggs, flour and breadcrumbs. Fry it in sunflower oil until  a golden colour, it will take a couple of minutes.

In a saucepan with a tablespoon of oil, cook the chopped shallot, add the potatoes, the Fossa di Sogliano cheese Grancrema and a little broth. Bring to the boil and blend everything to obtain a veloutè, if necessary add a little broth.

Pour the potato veloutè into a bowl, place the crispy egg on it, decorate with the pancetta, the truffle carpaccio, a sprig of marjoram and a drizzle of extra virgin olive oil