For 4 people For the crispy egg 4 eggs 2 sheets of Filo pastry 200 g of fresh Lopez ricotta salt and pepper Paolo Rossi extra virgin pitted olive oil (for frying)
For the Testun cream 150 g of fresh cream 1 egg yolk 70 g of Testun a splash of grappa salt and pepper
250 g of wild Murge king trumpet mushrooms 1 clove of garlic in its skin 1 spoonful of extra virgin olive oil salt and pepper
In a pan (made of copper if possible), bring the fresh cream to the boil, add the Testun and continue cooking in a bain-marie. When the sauce has thickened slightly, take it off the heat and fold in the egg yolk, add the splash of grappa and salt to taste. Cover and keep hot.
Carefully clean the king trumpet mushrooms, using a brush to remove earth and impurities. Do not wash with water. Lightly fry the clove of garlic in a pan with a spoonful of oil. Remove the clove of garlic and drop in the king trumpet mushrooms, sautéing them for a few minutes. Cover and keep hot.
Heat the oil in a deep pan (a wok would be ideal). Meanwhile, prepare the egg: unroll the sheet of Filo pastry, taking care not to break it. Cut out a double square and use it to line a bowl, leaving part of the pasta hanging over the side. Place a whole egg in the centre of the pasta with a spoonful of ricotta. Add salt and pepper to taste, close the parcel and use some kitchen tongs to immerse the egg in the hot oil, taking care to immerse it first on one side and then on the other (in this way only the white will cook, while the yolk will remain soft).
Presentation Place a heaped spoonful of Testun sauce in a bowl, lay the wild Murge king trumpet mushrooms on top and place the crispy egg in the middle.
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