Before: on my chopping board…. garlic, parsley, lemon.
After: on my plate… tagliatelle with parma, lemon, garlic and parsley, topped with parmesan, ricotta cheese and an egg yolk.
100 grams of lightly salted potato chips, crushed
600 grams of chanterelle mushrooms
1 pcs shallot
2 garlic cloves
olive oil, for frying
salt and black pepper
4 tbsp parsley, chopped
4 egg yolks, raw
Fry the chanterelle mushrooms, onions and garlic in olive oil. Season with salt and pepper and add the parsley. Spread the mushrooms on plates and top with raw egg yolks. Serve with pasta.