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Truffle Filo Napoleons with Poached Eggs on Frisee
This is a luncheon entree which won third place in a national recipe contest.
Recipe courtesy of Willcox House Country Inn
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Prep Time : 45 minutes Cook Time : 30 minutes Yield : Four servings |
Ingredients
- Napoleons:
- 10 sheets filo
- 50 grams Black Truffle Butter
- 2 medium tomatoes
- 100 grams pancetta
- 16 shards Pecorino Romano
- 4 sprigs flat leaf parsley
- 1 medium head frisee
- 8 large eggs
- Black Truffle Oil for drizzling on eggs
- 1 lemon
- Truffle Sauce:
- 2 large eggs
- 25 grams Black Truffle Butter
- Pinch of salt
Preparation
Melt the butter and brush each sheet of filo with the melted truffle butter and stack.
Cut the stacked sheets into eight sections about 4 X 6 inches.
Place on baking sheet and bake at 350 degrees for six minutes or until lightly browned.
Dice and cook pancetta until crisp and drain.
Quarter and remove seeds from the lemon.
Wash frisee and drain. Tear into pieces.
Remove the seeds and centers of tomatoes and reserve for another use.
Chop the outside of the tomatoes into about a 1/4th inch dice.
Chop parsley.
Poach eggs in salted water with a little vinegar. Drain and hold warm.
Truffle sauce:
Boil water.
Put the eggs with a pinch of salt in a double boiler over the hot water.
Whip for about five minutes over hot water or until the sauce is thick and forms ribbons.
Soften butter and add in about four portions while whipping.
Hold warm.
Portion frisee on four plates.
Place one of the filo stacks over the frisee on each plate.
Place two poached eggs on each filo.
Drizzle truffle oil over the top of the eggs.
Place another filo stack on top of the eggs.
Spoon the sauce over the four filo stacks and drizzle on the frisee.
Sprinkle the chopped tomatoes, pancetta, and parsley over the top and around the plates.
Place the lemon wedge on each plate for drizzling over the frisee.
Place four cheese shards artfully around each plate.
Cut the stacked sheets into eight sections about 4 X 6 inches.
Place on baking sheet and bake at 350 degrees for six minutes or until lightly browned.
Dice and cook pancetta until crisp and drain.
Quarter and remove seeds from the lemon.
Wash frisee and drain. Tear into pieces.
Remove the seeds and centers of tomatoes and reserve for another use.
Chop the outside of the tomatoes into about a 1/4th inch dice.
Chop parsley.
Poach eggs in salted water with a little vinegar. Drain and hold warm.
Truffle sauce:
Boil water.
Put the eggs with a pinch of salt in a double boiler over the hot water.
Whip for about five minutes over hot water or until the sauce is thick and forms ribbons.
Soften butter and add in about four portions while whipping.
Hold warm.
Portion frisee on four plates.
Place one of the filo stacks over the frisee on each plate.
Place two poached eggs on each filo.
Drizzle truffle oil over the top of the eggs.
Place another filo stack on top of the eggs.
Spoon the sauce over the four filo stacks and drizzle on the frisee.
Sprinkle the chopped tomatoes, pancetta, and parsley over the top and around the plates.
Place the lemon wedge on each plate for drizzling over the frisee.
Place four cheese shards artfully around each plate.
