WHITE ASPARAGUS WITH BURRATA AND BLACK TRUFFLE BY MILOS PESOLE
Oriunda composizione di asparagi bianchi, burrata e tartufo nero
6 Dutch white asparagus AA quality
Extra-virgin olive oil (Pesole specifies from Liguria)
1 anchovy sliced thinly
1 bunch of parsley
2 drops lemon
25g of shaved Parmigiano Reggiano
salt and white pepper
125 grams of burrata cheese
6 quail eggs (kwarteleitjes)
1 black truffle from Piemonte (substitute with truffle oil)
Shave the asparagus and blanch them in boiling water for 60 seconds. Drain and dunk them into a bowl of ice water. Be quick so that they are almost raw. Give them five minutes in the cold water, then drain and dry, and proceed to cut off the tops and set aside. Cut the softest pieces of the asparagus into very thin slices.
In a separate bowl, mix 1 tbsp. of oil with the anchovy, parsley, and lemon juice. Add the Parmigiano shavings and asparagus tops and sliced tops, and mix everything carefully. Salt and pepper to taste. Spread the asparagus slices into the plate and pour the contents of the bowl evenly over. Carefully cut the burrata and lay it over the asparagus and mixture.
Now, as you warm a poffertjes pan, gently break the quail eggs open with a knife. Cook them in the little pools without breaking the yolk. They cook quickly so be ready. Lay them atop the salad gently, then sprinkle the parsley and salt and pepper. Shave the truffle at the table (or a drizzle of truffle oil) for each guest.
Taken entirely from Quattro Gatti window on Hartenstraat 3, Amsterdam.