|  home | feedback | help          

Into The Underground:

Chef Massimiliano Convertini of Antico Bottega del Vino-New York, NY
Chef Massimiliano Convertini

Antica Bottega del Vino
5th & Madison
7 E 59th Street
New York, NY 10022
(212) 223-3028

Poached Quail Egg with Sautéed Asparagus and White Truffle
Chef Massimiliano Convertini of Antico Bottega del Vino—New York, NY
Adapted by
December 2006

Yield: 2 Servings


  • 6 asparagus stalks, blanched
  • 1 teaspoon salted butter
  • 1 Tablespoon extra virgin olive oil
  • ¼ gallon water
  • 2 Tablespoons white wine vinegar
  • Pinch salt
  • 8 quail eggs
  • 8 savory waffles, spoon-shaped
  • Salt and pepper, to taste
  • Small bunch mâche
  • 4 ounces raw Alba white truffle

Sauté asparagus in butter and olive oil until golden. In a small pot, put a ¼ gallon of water, vinegar and a sprinkle of salt. Crack open the eggs very gently and place in 8 different bowls. When the water is simmering, place eggs one by one in the water and shift the whites with a spoon to cover the yolks. As the eggs cook, in less than a minute, gently remove them and place them in a cool water bath. Place the sautéed asparagus on a plate, top with the waffle spoon and place a poached egg in each spoon. Finish with a drizzle of olive oil and mâche for decoration. Use a mandolin to shave the truffle on top of the dish.

back to top

  • The Marvelous Mushroom
  • Cepes: The King Of Mushrooms

     Sign up for our newsletters!|Print this page|Email this page to a friend
     QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
    About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
    Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
      Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy