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coccarda

Uovo pochè, crema di pecorino, verdure arrosto e crumble di pane

alto-crema-di-brigante-all-arancia


INGREDIENTS (serves 4):

1 fresh hen’s egg
70g/2.4oz Pecorino
30g/1oz fresh cream
1 red onion
50g/1.7oz stale bread
1 clove of garlic
1 bay leaf
Extra virgin olive oil
Maldon sea salt
White vinegar
Salt and pepper

DIRECTIONS
Toast the stale bread in a saucepan with a little oil, the crushed garlic clove and the bay leaf until the bread turns golden and crispy. Put to one side. Slice the onion and place in a fan oven preheated to 180°C/356°F for forty or so minutes or until browned on top.
Melt the Pecorino with the fresh cream in a small saucepan, taking care not to overheat and using a hand blender if needed to achieve a creamy consistency. Put to one side.
Crack the egg into a bowl and boil a saucepan of salted water.
Pour half a glass of vinegar into the water, turn off the heat and use a spoon to create a whirlpool in the pan. Tip the egg into the center of the whirlpool and turn the burner to the lowest setting. Cook for 2 minutes, then use a slotted spoon to drain the egg.
Serve in a bowl with the cheese cream on the bottom and the poached egg in the center, garnished with two flakes of Maldon sea salt, the sliced onion and the breadcrumbs.

stampa

 

F.lli Pinna Industria Casearia S.p.A – Via F.lli Chighine,9 – 07047 Thiesi(SS) Italy – Telefono 079886009  Fax 079 886 724 | P.IVA n.00061150900

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