Poached egg with cannellini bean and truffle cream sauce


Leonardo Pellacani

For 6 persons

Prepare the broth using Gran Cuoco granular following the instruction on the package. In the meantime use a  cookie cutter to cut  six round croutons which they will brushed with butter and toasted  in the oven. Bring a pot of  water to a boil and add some vinegar then poach the eggs in it i for three minutes. Now blend the cannellini beans into a cream, put them in a saucepan and warm them up with a little broth, then spread it out on a plate. Also warm up the cheese cream together with a little milk and set aside.. In the middle of each dish, place a toasted crouton ,on top of the canellini cream , then put the poached egg on top of it and then the truffle carpaccio. Finally add some of the truffle sauce and a drizzle of warm cheese sauce.