Better an egg today or a chicken tomorrow?

Better an Egg Today or a Chicken Tomorrow?

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
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serves for

10

total time

5 HR 0 MIN

ingredients

Cockerel
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
Potato Eggs
Eggs
6
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
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
Condiment
Coffee
10 g
Agar Agar
Crystal Corn
Milk
Garlic
Potatoes
Beetroots Powder
Aspic
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
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. 

 

Step 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.

 

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