Spoon of parsley potatoes, quail egg and caviar

Simply perfect: traditional pairings to offer the fine Beluga Siberian caviar in all its perceptive delicacy, with potatoes and eggs. Indulge in an exclusive moment of pleasure.

Ingredients

• 200 g potatoes
• 4 tbsp. evo oil
• Salt as needed
• Pepper as needed
• Parsley
• Quail eggs
• 50 g caviar

Method

Boil the previously peeled and cut potatoes. Once ready, mash and season them with 4 tablespoons of evo oil, salt and pepper. 

Allow to cool and add chopped parsley.

Bring a saucepan of water with a tablespoon of white vinegar to a boil. Open and pour one quail egg at a time into the water. Wait for it to cook without handling it too much: let it cool in a bowl of cold water.

Serve on ceramic (not steel) teaspoons and, helping yourself with a stencil, lay the potatoes, egg, and finally the caviar.