Poached truffled eggs in homemade pasta with foie gras croquettes

For the pasta:

• Prepare half a kilo of fresh pasta seasoned with saffron and then keep in the refrigerator.

For the eggs:

• Place some eggs with a whole truffle and some rice in a covered tupperware for at least 2 days so that they take the aroma of the truffle.
• Cook the eggs at 65°C for 30 minutes in the steam oven.
• Cool in cold water and keep in the refrigerator.

For the croquettes:

• Form 12 small balls of foie mi-cuit and bread them, then set aside.

For the decoration:

• Form small diamond shapes with the carrots, courgettes and green beans then whiten and cool.

For the thickened consommé:

• Thicken a clarified stock with xanthan gum until achieving a gel-like texture.

HOW TO SERVE

• Cook the fresh pasta, reheat the eggs at 65 ºC and crack them into warm water.
• Fry the foie croquettes.
• Heat up the consommé and add the vegetables.
• Place the pasta in the centre of a soup plate and place the egg on top, then season with Maldon salt.
• Add the consommé and distribute the vegetables, then place three foie croquettes per plate.
• Lastly grate truffle on top.