Stuffed bread buttons

Mix all the ingredients together in a planetary mixer with a paddle attachment until a smooth dough is obtained. Transfer the mixture into a vacuum bag and pack. Leave to rest in the fridge for at least 6 hours. When this time has elapsed, roll out the dough to a thickness of 3mm and shape the ravioli.

Carefully wash the Jerusalem artichokes and boil them in boiling water. When ready, remove the skin (it will be dried and blown off for decoration) and blend with Debic Culinaire Original, bring to the boiling point and add salt to taste. Cool before using.

Finely chop the hay and mix with sugar and salt. Pour one half into a bowl, place the yolks on top and cover with the remaining mixture. Leave to marinate in the fridge for about 4 hours. After this time, very gently rinse the yolks and whisk them until a smooth, thick cream is obtained. Pour into a pipette and serve cold.

Remove the skin from the capon (this will be used as a chips). Cut into four parts and combine the remaining ingredients in a vacuum bag, condition and cook at 85°C for 12 hours. After this time, filter the resulting broth through a very fine sieve. If there are any impurities, clarify the egg whites and the vegetable mix using the classic technique.

Bring the milk to the boil with Debic Culinaire Original, pour over the previously cut taleggio and mix until smooth. Adjust salt.