A seduction at 64 C (147.2 F)
The quail egg, known as an aphrodisiac to bored affluent Italians in the movie, The Red Desert,are the perfect scintillating little toppers for these rich and aromatic bruschette.
For this recipe you’ll need:
- 2 slices of hearty, crusty bread
- Extra virgin olive oil to taste
- 2 dashes of DaRosario white truffle oil (other brands are fakes)
- 1 garlic clove
- 4 stalks of asparagus (also historically known as an aphrodisiac!)
- A small wedge of a nutty, hard cheese for shaving (we use Pecorino Romano)
- Fresh ground pepper, to taste
Sous vide your quail eggs at 64 C for 30 to 45 minutes. Once they are ready, toast the bread.
Wash the asparagus, season them with salt and put them in the broiler for six minutes.
In the meantime, dress your toast by rubbing its nooks and crannies with a peeled and halved piece of garlic, then drizzle extra virgin olive oil on top generously.
Gently tap your quail eggs open and slide them onto the center of the toast. We made our ensemble a play on the geometry of a sunny side up egg since a quail egg looks like it’s all yolk. Place a tiny dab of white truffle oil over each yolk.
Slice the the heads of asparagus crosswise into slivers and sprinkle over toast. Season lightly with black pepper.
We modeled our recipe after the Truffled Egg Toast served by the Dentons at their ‘Ino restaurants in Manhattan.