Poached egg over artichoke textures topped with crispy pancetta and Parmigiano Reggiano

Published on 26/05/2011 | By Monica |

- Cook Time
- 90 Minutes
- Yield
- 4
- Difficulty Level

Oh yes, with this dish I’m going up on elegance and more for sure. Thought for my future menu and experimenting for the first time with foams and textures; reading about flavour combinations and cooking methods. This plate has travelled from Julia Child’s artichoke bottoms cooked in a ‘blanc’ (‘like it used to be done’), to an artichoke foam accomplished with Ferran AdriÃ ‘s ISI Gourmet Syphon. Over these two textures a poached egg and to enhance flavour crispy pancetta and some Parmigiano Reggiano. This is harmony ladies and gentlemen.

Huevo_Pochado

Ingredients

12 fresh artichokes, the biggest you can find. If they are not so big then you will be needing 16, 8 of which will be bottoms and the rest for the foam.
4 eggs, best quality and very fresh
100 gr of pancetta
Parmigiano Regianno cheese
3 lemons
1/2 onion finely sliced
200 gr of cream 35.1% grease
100 gr water and 100 of the broth form the artichokes
30 gr butter
3 gr agar-agar
1/2 litre ISI-Gourmet syphon
vinager
salt, pepper and nutmeg