Elaboration
Mix the salt and sugar, put a bed of this mixture on a plate and make some round holes where we will put the egg yolks and cover them with the rest of the salt and sugar mixture, we will leave them marinating for 6-8 hours depending on the size of the yolks, once the 6-8 hours have passed take them very carefully and clean the excess salt and sugar with a slightly damp brush.
We will cut all the vegetables in cubes as small as we can, we will put a frying pan to fire Sojo with olive oil and we will put first the onion and the bell pepper, we will poach for 15 minutes and add the zucchini, poach another 10 minutes and add the tomato and sauté until the tomato evaporates all the water and begins to stick to the frying pan.
Take the parsley, strip and chop the leaves a little and put the parsley and the olive oil 0.4 in a glass of turmix and grind, pass through a fine sieve and we will have the parsley oil.
Put on a plate a lattice of straw potatoes, introduce the hot vegetable ratatouille and crown with the marinated egg yolk, a few flakes of salt, a sprig of rosemary and a little parsley oil.
Enjoy your meal!
