Tamus & Vryonia Tamus & Vryonia
Ingredients (for 4 people)
For the petimezi sauce: 150 ml petimezi extra virgin olive oil
Preparation
Wash and clean the asparagus. Cut the siglino Manis - cured pork into thin slices. Put the panko into the thermomix and blend it until it turns into dust texture.
Cooking
For the petimezi sauce:
Add the petimezi into a small sauce pan and cook it at a low temperature until it reaches 110 ml. Pour the petimezi sauce into a small squeeze bottle to use for the serving. For the poached eggs:
Boil 4 poached eggs and cool them immediately after removing from the hot water. Bread the poached eggs with the panko dust, 3 egg whites and the Parmesan cheese. Deep fry the breaded poached egg in canola oil. For the baby asparagus:
Blanch them in boiling water with sea salt. Strain the asparagus and saute` them in butter with chopped truffle and white truffle oil.
For the truffle & olive ground:
Dip the bread toast into the olive water, from both sides and remove it immediately. Apply this for all the toast breads and place them on a tray with baking paper. Mix together, the truffle oil, the butter and the finely chopped truffles. Spread the truffle-butter on each slice of toast bread. Place the trays into the dehydrator for 18hours at 58oC. Break the toast bread into big parts and blend it with the thermomix until it reaches a dust texture. For the cured pork:
In a sauce pan heat the olive oil, garlic and thyme and saute` the pork.
For the poached eggs: 4 fresh eggs Parmesan cheese 3 egg whites panko Maldon salt canola oil For the baby asparagus: green baby asparagus unsalted butter cut in cubes chopped winter truffle white truffle oil Maldon salt
For the truffle & olive ground: 20 slices of whole wheat bread toast 100 ml water from the olive can 60 gr of unsalted butter 15 ml of white truffle oil 5 gr chopped winter truffle
For the cured pork: Siglino Manis – cured pork Maldon salt extra virgin olive oil garlic thyme
Serving
Place the sauteed ` asparagus at the bottom of a deep plate. Place the olive ground on top of it, with the poached egg and the cured pork. Add a few drops of the petimezi sauce together with some drops of the extra olive oil as well. Finish with few leaves of purple basil and cucumber cress.
Exclusively created by the Executive Chef Doxis Bekris 11