Spoon of parsley potatoes, quail egg and caviar
- Beluga Siberian
- Giuliano Lorenzon
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.
- 200 g potatoes
- 4 tbsp. evo oil
- Salt as needed
- Pepper as needed
- Quail eggs
- 50 g caviar
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.