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Quail eggs on raisin bread cruton, potatoe and jewish artichoke cream and crusty bacon

tatsty starter or delicious apetizer for real gourmets.

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Details

12

Ingredients

11

Steps

Time

20'

Prep

10'

Cooking

30'

Total

Ingredients

  • 200 gall purpose wheat flour
  • 20 gbutter
  • 10 gyeast
  • 30 graisin
  • 120 mlwater
  • 200 gpotatoes
  • 150 gjerusalem artichokes
  • 4 slices ofbacon
  • 8quail eggs
  • 50 mlextravirgin olive oil
  • -salt
  • -pepper
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  • Step 1

    Place flour, butter, salt, water, raisin and yeast into the Artisan Stand Mixer Bowl and melt at speed 3.

  • Step 2

    Melt the dough for abouth 5 minutes.

  • Step 3

    Let the dough rise for approximatly 30 minutes in the machine bowl.

  • Step 4

    Remove the dough from the bowl and divide in 2 parts, to be rolled and obtain 2 long cilinders.

  • Step 5

    Place the cilinders into the oven baking tray, foiled with baking paper. Bake using the professional bakery program for approximatly 50 minutes.

  • Step 6

    Peal potatoes and jewish artichokes, cut into small cubes, than proceed to vacuum it using the Chef Touch vacuum machine.

  • Step 7

    Cook for 20 minutes in the steam oven using the manual function.

  • Step 8

    Remove the bag from the oven, set the vegetables in a bowl, add 4 tablespoons of oil and blend with the Hand Blender.

  • Step 9

    Preheat a frying pan on the induction hob at power level 5. Add the bacon and cook for 3-4 minutes per side until crispy. Remove from fire and dry up on kitchen paper.

  • Step 10

    Break the quail eggs one by one in a small plate, then pour gently in the frying pan previously used for the bacon and fry for 2-3 minutes at power level 4.

  • Step 11

    Slice the bread, garnish every slice with potatoes and jewish artichokes purèe, add half slice of bacon and top with the fryed egg. Serve warm.

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Quail eggs on raisin bread cruton, potatoe and jewish artichoke cream and crusty bacon

Step 1

Place flour, butter, salt, water, raisin and yeast into the Artisan Stand Mixer Bowl and melt at speed 3.

Step 2

Melt the dough for abouth 5 minutes.

Step 3

Let the dough rise for approximatly 30 minutes in the machine bowl.

Step 4

Remove the dough from the bowl and divide in 2 parts, to be rolled and obtain 2 long cilinders.

Step 5

Place the cilinders into the oven baking tray, foiled with baking paper. Bake using the professional bakery program for approximatly 50 minutes.

Step 6

Peal potatoes and jewish artichokes, cut into small cubes, than proceed to vacuum it using the Chef Touch vacuum machine.

Step 7

Cook for 20 minutes in the steam oven using the manual function.

Step 8

Remove the bag from the oven, set the vegetables in a bowl, add 4 tablespoons of oil and blend with the Hand Blender.

Step 9

Preheat a frying pan on the induction hob at power level 5. Add the bacon and cook for 3-4 minutes per side until crispy. Remove from fire and dry up on kitchen paper.

Step 10

Break the quail eggs one by one in a small plate, then pour gently in the frying pan previously used for the bacon and fry for 2-3 minutes at power level 4.

Step 11

Slice the bread, garnish every slice with potatoes and jewish artichokes purèe, add half slice of bacon and top with the fryed egg. Serve warm.

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