30-40g Fresh Black Truffle
SOUP
500g Jerusalem artichoke
500g celeriac
500g white chicken stock
500g cream
975g milk
1?2 a leek
2 shallots
fine salt
45g Veg oil
JERUSALEM ARTICHOKE
200g Jerusalem artichoke
Veg oil
Salt
CELERIAC REMOULADE
1?4 celeriac
1 tsp chopped chives
Salt
Extra virgin olive oil
GARNISH
6 quails eggs
Lemon juice
Black truffle
GUANCIALE - you will need to prep this two days prior
2 Pork Jowls
Salt
Herbs - thyme, sage, rosemary.
2 cloves garlic
Extra virgin olive oil
SOUP
Thoroughly clean your Jerusalem artichoke & celeriac. Chop them into medium sized pieces. You can leave the skin on.
Using a large pot, pan roast the Jerusalem artichoke and celeriac in batches with some vegetable oil and salt. Once nicely roasted add all the Jerusalem artichoke back to the pot.
Pour in chicken stock, cream and milk. Bring back to the boil and leave on low for an hour.
Blitz the soup until smooth using your thermomix set on 80* C, or in your blender. Be sure to do this in batches and not to overfill the blender.
PORK JOWL - you will need to prep this two days prior
Trim the jowls of excess fat and into a neat block shape. Place in a ceramic dish and sprinkle generously with salt, the herbs and lightly crushed garlic. Leave overnight in the fridge.
The next day, rinse the jowls thoroughly and leave uncovered in the fridge until the next day.
When ready to cook (about an hour and a half before eating), preheat the oven to 220c and rub the jowls with olive oil and sprinkle with salt. Roast in the oven for 40 minutes until the skin puffs. Turn the oven down to 120C and continue to cook until the jowl meat is soft (20mins)
Remove the jowl from the oven and allow to rest and cool. Reserve the roasting juices.
Once the jowl has cooled down, separate the skin from the meat and dice into small pieces, keeping the skin separate so it stays crispy.
JERUSALEM ARTICHOKE
Wash 200g of Jerusalem artichoke. Dice the Jerusalem artichoke into the same size pieces as the pork jowl.
Using a pot or frying pan, pan roast the Jerusalem artichoke over high heat in a little bit of vegetable oil and salt. Continue tossing and stirring to avoid pieces sticking and burning.
Cook for approximately 5 minutes or until caramelized. Remove from heat.
GARNISH
Finely julienne the celeriac. Place in a colander and sprinkle generously with salt and let sit for 10-15 minutes.
Rinse the celeriac and pat dry. Add the chopped chives and olive oil. Toss well.
QUAIL EGG
Heat a nonstick frypan and lightly coat with spray oil.
Crack the quail eggs into small ramekins. Gently pour each egg into the pan and cook until the white has set.
Using a small ring cutter, trim the edges from the egg to make a perfect circular fried egg.
TO SERVE
Heat the soup in a saucepan.
Mix the diced jowl skin, meat, a little of the roasting pan juices and the diced Jerusalem artichoke. Season the mix with lemon juice. Arrange the guaniacle mix into your serving bowls.
Add a generous amount of the celeriac remoulade on top of the guanciale mix.
Top with a fried quails egg and season with a little salt and pepper.
Freshly shave some truffle over the egg. Pour soup around the edges of the plated elements, drizzle with olive oil and a pinch of sea salt flakes.
