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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
  • Parsley
  • 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.

Fall in love with taste
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