Main course

Pour an inch of water into a saucepan and add salt, a few peppercorns and the parsley. Place on the heat and bring to the boil. In the meantime, prepare the vegetables for cooking, clean them and cut them into pieces of similar size. Arrange the potatoes in the steamer and transfer them to the pan as soon as the water starts to boil. Put the lid on and leave to cook over medium heat to keep the water boiling gently. After 5 minutes, lift out the steamer and add the other vegetables. Return the steamer to the pan and keep cooking for another 5 minutes. Check that all the vegetables are cooked then remove the steamer and salt the vegetables.

While the vegetables are cooking, make the sauce. Pour the oil into a saucepan and place on the heat. Add the flour, mixing with a whisk, and allow to brown for a couple of minutes. Then add the hot milk, continuing to stir so that no lumps form. Boil gently for a couple of minutes then remove from the heat. Add the grated Parmesan cheese a little at a time, continuing to stir, until it forms a smooth, creamy sauce. If the result is too dense, add a little more milk. Cover tightly with kitchen film and leave to stand.

Prepare the poached eggs. Fill a pan three-quarters full with water and add the vinegar. When the water starts to boil turn down the heat so that it continues to simmer. Break the egg into a bowl, taking care to keep the yolk intact. Use a ladle to stir the water in the pan to create a whirlpool in the middle and slide the egg into it. Leave the egg to cook for about 4 minutes then remove with a strainer spoon. Place it on kitchen paper and trim off any excess white.

Serve, forming pools of sauce on the plates. Arrange the vegetables and place the poached eggs on top. Complete with a dash of pepper and a dribble of Zucchi truffle flavoured extra virgin olive oil.