The simplicity here is unrivaled. Farm fresh eggs make for a great dough, fresh ricotta and whipped mascarpone add the perfect texture for our filling. Lucious warm fatty yolk exploding from the inside creating a velvety sauce, its heaven.

For the cured yolks, I used a 60/40 ratio of kosher salt and sugar and cured them for 5 days, unearthed them and dusted them off before drying out in the fridge in an open container for two days. Takes on the consistency of a hard cheese.

The sauce is just melted butter and mushroom stock reduced together and emulsified. If it breaks, try adding a little more liquid.

The filling is chopped shiitakes, cremini, garlic & shallots that were roasted out in a pan to release their liquid and then added to some ricotta and mascarpone. Fridge this for 1 hour before using as a stiffer filling will hold the yolk up better.

Finish with your cured yolks and of course some more of that black winter truffle ❤️