Serves 20


Roman Cauliflower Emulsion

1kg Roman cauliflower

5g anchovy

4 garlic cloves

3g dried chili

2 bay leaves

1l chicken stock


20 Taiyouren eggs

To serve

Herb bread

Black winter truffle



Olive Oil


Roman Cauliflower Emulsion

Place the anchovy, garlic, dried chili, bay leaf, Roman cauliflower and chicken stock in a pan over a medium heat and bring it to the boil for 1/2 an hour until the cauliflower is cooked and softened. Then blend into a purée and set aside until required.


Just before serving, slow cook the eggs for 27-30 minutes in a pan of water heated to 62.5°C.

To serve

Place the Roman cauliflower emulsion in a dish and top with the slow- cooked eggs. Roast the herb bread and add it to the plate. Season with the salt, pepper and olive oil and finish with a shaving of black winter truffle and serve.