Recipes from Dehesa el Molinillo

• Fresh eggs, farm-raised if possible
• Cod tripe, desalted previously for 24 hours, salted to taste
• 2 litres mineral water
• 1 spoon vinegar
• Fresh truffle to taste
• Salt, freshly ground black pepper, 1 bay leaf, …
• 1 hard onion
• 1/2 red pepper
• 2 garlic cloves
• 2 ripe tomatoes, grated
• Manzanilla wine (a small, espresso size cup)
• EVOO Dehesa El Molinillo Reserva de Familia (a small, espresso size cup)

1. Pour the mineral water into a saucepan, add a pinch of salt and the spoonful of vinegar and bring to the boil.
2. Once boiling, shell the egg and gently create a vortex to set the white with the yolk.
3. Let the mixture cook for 3 or 4 minutes depending on how well done you like it.
4. Set it aside.
5. Prepare a thick sauté with a few drops of EVOO and the onion, pepper, one clove of garlic, manzanilla wine and ripe tomatoes. Once the sauté is ready, blend and strain.
6. For the cod tripe, once desalted, remove the dark part and place it in boiling water for 3 minutes until the texture softens, and set it aside.
7. In a saucepan, add 3/4 parts of our EVOO Dehesa El Molinillo and the sliced clove of garlic, until golden brown. This will be the base to confit the cod tripe on a very low heat, stirring to create a homogeneous emulsion with our EVOO.

Take a deep dish and cover the base with the sauté and lay the cod tripe out to make a visual frame between the 2 components. Gently incorporate the poached egg, grate some fresh truffle shavings over it and finish the recipe with a few drops of raw EVOO Dehesa El Molinillo Reserva Familia. Garnish the dish with some fresh green leaves and salt flakes.