Alessandro Bergamo is one of the twelve S.Pellegrino Young Chef Academy 2021 finalists, and represents Italy and South-East Europe. Discover the full recipe of his signature dish, 'Better an Egg Today or a Chicken Tomorrow?'.
Difficulty
Intermediate
Total Time
5H 0MIN
Ingredients
Cockerel: 6
Butter: 100 g
Chicken skin: 8
Cream: 200 g
Activa Rm
Rosemary
Thyme
Garlic
Sage
Chicken powder: 15 g
Chicken fat: 100 g
Black pepper
Dried herbs for smoking
Maldon salt
Salt
Eggs: 6
Salt
Potatoes: 5, large
Fontina cheese: 200 g, sliced
Lard: 200g, sliced
Cream: 100 g
Butter: 50 g
Shallots: 50 g
Corn: 7 pz
Extraction of burnt corn: 2,5 L
Extraction of corn: 2,5 L
Chicken fat: 100 g
White wine: 400 g
Dried shallot
Salt
Tarragon
Thyme
Chives
Chicory: 3 strains
Cirsium
Herbal scented oil: 100 g
Flowers and wild herbs
Lemon juice
Almond milk: 2 1 L
Anchovies: 10 fillets
Olive oil
Anchovy sauce: 10 g
Anchovy sauce: 10 g
Garlic
Apple cider vinegar
Chicken legs: 12
Dijon mustard: 100 g
Tomato paste: 30 g
Celery: 80 g
Carrots: 80 g
Shallots: 80 g
Garlic: 1 head
Cream: 1l
Tabasco
Chives
Romaine lettuce
Parmesan cheese
Coffee: 10 g
Agar agar
Kappa
Crystal corn
Milk
Garlic
Potatoes
Beetroots powder
Green apples: 6
Dry Martini: 50 g
Rice vinegar: 50 g
Dried tuille: 35
Chicken extraction
Gelatin: 10 sheets
Flowers and wild herbs
Dill: 1 bunch
Thyme
Garlic
Potatoes
Glucose
Isomalt
Water
Salt
Corn oil
Cornstarch
Chicken skin: 50 g
Anchovy powder: 10 g
Capers powder: 10 g
Alessandro Bergamo's signature dish, 'Better an Egg Today or a Chicken Tomorrow?'
01.
Cockerel
The breast is smoked with dried herbs then frozen and cooked at a low temperature. After allowing it to rest, the breast is fried with butter and herbs. The rest of the meat will be used for other preparations.
02.
Potato Egg
Peel the potato and slice it with a Japanese mandoline. Reassemble the potato by adding the components. Cut a medallion and form a shape. Stuff and cook in a steam oven at 95°C for 5 min. Cook in the oven at 180°C.
03.
Sauces and accompanying preparations
Sauce
Roast the corn and deglaze with wine. Reduce the wine together with the shallots. Add the water, reduce and season.
Fermented corn
Put in a vacuum bag 2 pieces of corn, 100 g of water and 2 g of salt. Vacuum, seal the bag and leave in fermentation room for at least 3 weeks.
Extraction of corn
Char the corn, put in a vacuum bag, add water and a teaspoon of seeds oil, cook for at least 12 hours at 83 degrees.
Salad garnish
Make a salad with tarragon, thyme, chives, chicory, and all the ingredients. Keep at room temperature for freshness and to be ready to serve.
Anchovy cream
Melt the anchovy with garlic and oil. Add the almond milk and cook in a pot by reducing the liquid. Season.
Thighs and lettuce
Cook the chicken thighs confit then remove the meat with your hands, season and mix with lettuce.
Condiment
Make a puree with potato and garlic. Season, put it in the mould.
04.
Aspic
Make a broth with the cockerel bones. Season with salt and pepper and then gel. Place the apple in the centre of the jelly.
For the chicken extraction
Put the chicken in a vacuum bag with water and steam for 72 hours. Keep in a sterilised jar. Cook in a steam oven at 85 º C.
05.
Tuile
Cook the potato at a low temperature for 2 hours then make a purée. Allow the liquid to strain for 4 hours, add all other ingredients and cereals. Cook in the pot again, then place the purée in a silicone mat and let stand for at least one night.
06.
Presentation
On a hot plate, place the cooked meat, room temperature salad, the hot garnish and decorate with flowers and crispy tuiles.
On the side, add a plate with the hot potato, egg and another dish with the fresh chicken aspic.
