Poached Egg on Ricotta Cream, Marinated Sturgeon, and Caviar | Isa Mazzocchi | Chef Recipes | Report
Poached Egg on Ricotta Cream, Marinated Sturgeon, and Caviar | Isa Mazzocchi
Ingredients
- 4 eggs
- 150 g of sturgeon cured with salt and sugar
- 200 g of ricotta cheese
- 20 g of sturgeon caviar
- 20 g of salmon roe
- 50 ml of cream
- 1 vanilla bean
- Salt
- Pepper
- Extra virgin olive oil
- 1 tablespoon of vinegar
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