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?'.
serves for
total time
ingredients
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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