Albert Ménès suggests that you celebrate the sucrine, perfect for this season! Sublimate it with pretty peppery notes full of pep. 

For 6 people
Difficulty : Medium
Preparation time : 30 min
Marinating time : 1 hour
Cooking time : 2 min

Preparation

Separate the egg yolks from the whites and leave to marinate for an hour in 20 cl Albert Ménès sherry vinegar. Reserve the egg whites for another recipe if required. Wash and finely chop the chives.

Wash and halve the sucrine hearts and place in a frying pan over a high heat for around two minutes with a drizzle of olive oil, until golden brown.

Make a vinaigrette sauce by mixing 5cl sherry vinegar, 15cl olive oil, a pinch of salt and ten turns of Kampot pepper mill.

Carefully drain the egg yolk and place it in the centre of the plate, next to two halves of warm sucrine hearts and two slices of pancetta. Drizzle the vinaigrette over the whole dish, grate the Parmesan over the sucrine hearts and finish with a sprinkling of finely chopped chives.

Chef's tip: For even more flavour, grill the sucrine hearts on the barbecue.

The advantage of the blend of Kampot peppers in this recipe: Its rich nose, combining the three Kampot peppers, will express itself fully and bring a beautiful complexity to a recipe that may seem simple.