Better an Egg Today or a Chicken Tomorrow?

Name: Better an Egg Today or a Chicken Tomorrow?
Total time: 5 h
Yield: 10
Ingredients: Cockerel; Cockerel; Butter; Chicken skin; Cream; Activa Rm; Rosemary; Thyme; Garlic; Sage; Chicken powder; Chicken fat; Black Pepper; Dried herbs for smoking; Maldon salt; Salt; Potato Eggs; Eggs; Salt; Potatoes; Fontina cheese; Lard; Cream; Butter; Sauce; Shallots; Corn; Extraction of burnt corn; Extraction of corn; Chicken fat

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?'.

10 September, 2021

serves for

total time

5 HR 0 MIN

ingredients

Cockerel

Butter

100 g

Chicken skin

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

Potato Eggs

Eggs

Salt

Potatoes

5, large

Fontina cheese

200 g, sliced

Lard

200g, sliced

Cream

100 g

Butter

50 g

Sauce

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

Garnish

Tarragon

Thyme

Chives

Chicory

3 strains

Cirsium

Herbal scented oil

100 g

Flowers and wild herbs

Lemon Juice

Anchovy cream

Almond Milk

2 1 L

Anchovies

10 fillets

Olive oil

Anchovy sauce

10 g

Anchovy sauce

10 g

Garlic

Garnish 2

Apple Cider Vinegar

Chicken legs

Dijon Mustard

100 g

Tomato Paste

30 g

Celery

80 g

Carrots

80 g

Shallots

80 g

Garlic

1 head

Cream

Tabasco

Chives

Romaine Lettuce

Parmesan Cheese

Condiment

Coffee

10 g

Agar agar

Kappa

Crystal Corn

Milk

Garlic

Potatoes

Beetroots Powder

Aspic

Green Apples

Dry Martini

50 g

Rice Vinegar

50 g

Dried Tuille

Chicken Extraction

Gelatin

10 sheets

Flowers and wild herbs

Dill

1 bunch

Thyme

Garlic

Dried Decoration and Tuile

Potatoes

Glucose

Isomalt

Water

Salt

Corn Oil

Cornstarch

Chicken skin

50 g

Anchovy, Powder

10 g

Capers Powder

10 g

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.