Semi-sweet roll with cauliflower and mascarpone cream, shavings of black truffle and crumbled egg yolk.


  • 80g rosetta roll
  • 80g of thinly sliced​ Dolcecuore
  • 30g of cauliflower
  • 5g of mascarpone
  • 1 egg
  • 5g of black truffle flakes
  • salt, extra virgin olive oil


Sear the chopped cauliflower in a hot pan and season with salt. Let it dry by adding water. With an immersion blender, blend the cauliflower with a tablespoon of extra virgin olive oil. Add the mascarpone and mix well until you get a cream. Boil an egg for about 5 minutes. Peel it and remove the part of the egg white keeping only the yolk. Crumble the egg yolk underneath and season with a spoonful of extra virgin olive oil.


Cut the sandwich in half. At the base, place the cauliflower cream. Add the slices of Dolcecuore and finish by adding the black truffle flakes and the crumbled hard-boiled yolk.