Crispy egg, red cabbage veloutè and porcini mushrooms

Serve 1

Marinate  the porcini head with the Profumoro herb salt, some oregano leaves and extra virgin olive oil, live in the refrigeratore for 12 hours.

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 warm up the red cabbage with a little vegetable broth and using an immersion beater reduce everything to a veloutè, season with salt and pepper.

In a bowl, pour the red cabbage, on top the porcini head (previously seared in a pan), the crispy egg. Garnish  with fresh oregano and a drizzle of extra virgin olive oil.