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Better an Egg Today or a Chicken Tomorrow?

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Intermediate
Total Time
5H 0MIN

Ingredients

Cockerel: 6

Butter: 100 g

Chicken skin: 8

Cream: 200 g

Activa Rm

Rosemary

Thyme

Garlic

Sage

Chicken powder: 15 g

Chicken fat: 100 g

Black pepper

Dried herbs for smoking

Maldon salt

Salt

Eggs: 6

Salt

Potatoes: 5, large

Fontina cheese: 200 g, sliced

Lard: 200g, sliced

Cream: 100 g

Butter: 50 g

Shallots: 50 g

Corn: 7 pz

Extraction of burnt corn: 2,5 L

Extraction of corn: 2,5 L

Chicken fat: 100 g

White wine: 400 g

Dried shallot

Salt

Tarragon

Thyme

Chives

Chicory: 3 strains

Cirsium

Herbal scented oil: 100 g

Flowers and wild herbs

Lemon juice

Almond milk: 2 1 L

Anchovies: 10 fillets

Olive oil

Anchovy sauce: 10 g

Anchovy sauce: 10 g

Garlic

Apple cider vinegar

Chicken legs: 12

Dijon mustard: 100 g

Tomato paste: 30 g

Celery: 80 g

Carrots: 80 g

Shallots: 80 g

Garlic: 1 head

Cream: 1l

Tabasco

Chives

Romaine lettuce

Parmesan cheese

Coffee: 10 g

Agar agar

Kappa

Crystal corn

Milk

Garlic

Potatoes

Beetroots powder

Green apples: 6

Dry Martini: 50 g

Rice vinegar: 50 g

Dried tuille: 35

Chicken extraction

Gelatin: 10 sheets

Flowers and wild herbs

Dill: 1 bunch

Thyme

Garlic

Potatoes

Glucose

Isomalt

Water

Salt

Corn oil

Cornstarch

Chicken skin: 50 g

Anchovy powder: 10 g

Capers powder: 10 g

Alessandro Bergamo's signature dish, 'Better an Egg Today or a Chicken Tomorrow?'

01.

Cockerel

The breast is smoked with dried herbs then frozen and cooked at a low temperature. After allowing it to rest, the breast is fried with butter and herbs. The rest of the meat will be used for other preparations.

 

02.

Potato Egg

Peel the potato and slice it with a Japanese mandoline. Reassemble the potato by adding the components. Cut a medallion and form a shape. Stuff and cook in a steam oven at 95°C for 5 min. Cook in the oven at 180°C.

 

 

 

03.

Sauces and accompanying preparations

Sauce

Roast the corn and deglaze with wine. Reduce the wine together with the shallots. Add the water, reduce and season.

Fermented corn

Put in a vacuum bag 2 pieces of corn, 100 g of water and 2 g of salt. Vacuum, seal the bag and leave in fermentation room for at least 3 weeks.

Extraction of corn

Char the corn, put in a vacuum bag, add water and a teaspoon of seeds oil, cook for at least 12 hours at 83 degrees.

Salad garnish

Make a salad with tarragon, thyme, chives, chicory, and all the ingredients. Keep at room temperature for freshness and to be ready to serve.

Anchovy cream

Melt the anchovy with garlic and oil. Add the almond milk and cook in a pot by reducing the liquid. Season.

Thighs and lettuce

Cook the chicken thighs confit then remove the meat with your hands, season and mix with lettuce.

Condiment

Make a puree with potato and garlic. Season, put it in the mould.

04.

Aspic

Make a broth with the cockerel bones. Season with salt and pepper and then gel. Place the apple in the centre of the jelly.

For the chicken extraction

Put the chicken in a vacuum bag with water and steam for 72 hours. Keep in a sterilised jar. Cook in a steam oven at 85 º C.

05.

Tuile

Cook the potato at a low temperature for 2 hours then make a purée. Allow the liquid to strain for 4 hours, add all other ingredients and cereals. Cook in the pot again, then place the purée in a silicone mat and let stand for at least one night. 

 

06.

Presentation

On a hot plate, place the cooked meat, room temperature salad, the hot garnish and decorate with flowers and crispy tuiles.

On the side, add a plate with the hot potato, egg and another dish with the fresh chicken aspic.

 

Alessandro Bergamo is one of the twelve S.Pellegrino Young Chef Academy 2021 finalists, and represents Italy and South-East Europe. Discover the full recipe of his signature dish, 'Better an Egg Today or a Chicken Tomorrow?'.

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