Difficulty level: Low
Ingredientes: Olive oil, egg yolk, ham bones, leek, turnip, carrot, onion, cabbage, egg, mustard, salt and pepper.
Low temperature egg:
Remove the egg 45 minutes before cooking to temper, heat water in a saucepan and cook until the egg 65C for 40 minutes, over time, withdraw.
Place the yolks in a bowl and add 1 tablespoon, add the oil slowly and fitted using a whisk until texture of a light mayonnaise, add salt and pepper.
Desuckered the cabbage and chop finely, cook in salted water, drain and cool in ice water.
Place the ham bones in a pot and cover them with water, changing the water 2 times.
Then blanch the bones once, change the water and add the vegetables and grabanzos, cook until chickpeas is undone, strain and reduce to a simmer broth 1/4.
Make a point with mustard emulsion in the bottom of the dish, saute the cabbage and place on top of the emulsion, then the egg and finally pour broth almost to cover the egg. Garnish with sprouts and flowers.