Menu May 2020

Menu May 2020

Appetizer: Uovo croccante su crema di stracchino con asparagi e tartufo

(= Crispy Egg with Cream of Stracchino, Asparagus and Truffle)

Recommended wine: Mussantino Selvatico

Uovo croccante su crema di stracchino con asparagi e tartufo Ingredients for 1 person: 2 eggs 50 g breadcrumbs 15-20 ice cubes extra virgin olive oil (to fry with) 50 g Stracchino (1) or Mascarpone or another mild soft cheese of your choice 3-4 tbsp milk 2 green asparagus black truffle salt and pepper

(1) You can find it in shops selling Italian products; it’s a cheese made with whole cows’ milk, compact but with a soft creamy consistency.

Take 2 small bowls: beat 1 of the eggs in one and tip the breadcrumbs into the other. Bring some water to the boil in a small saucepan. With the help of a spoon, very delicately put the remaining egg into the saucepan. Let it cook in the boiling water for 6 minutes (keep to the cooking time, in order to avoid the yolk cooking too much: it must remain soft and runny). While the egg is cooking, put the ice cubes in a bowl with some water; when the 6 minutes are up, use a spoon to remove the egg from the saucepan and put it in the icy water so it stops cooking immediately. Wash the asparagus and cut off the tougher end; then boil, strain and set aside, keeping them warm. When the egg has cooled down completely, tap it delicately on your work surface and peel it. Dry it very carefully with kitchen paper, coat it in breadcrumbs, then in the beaten egg and in breadcrumbs again, making sure it is completely covered.

Now prepare the sauce: heat the milk (without letting it boil), pour it into your blender jug, add the Stracchino, a pinch of salt and a pinch of pepper. Blend until you obtain a cream, then pour it into a soup dish. Heat plenty of olive oil in a small saucepan. Check the temperature, if possible using a kitchen thermometer; when it reaches 160 °C, delicately put the breaded egg into the pan and deep-fry it for 1 minute. Use a perforated spoon to take it out, let the oil drip off as much as possible and, taking great care, lay it on some absorbent kitchen paper; then, once again very carefully, arrange it on the cream of Stracchino. Cut the boiled asparagus into pieces and distribute them on the cream. Finish off the dish by grating some flakes of fresh truffle on top and serve hot. When the egg is opened at the table, the yolk should be very soft and still slightly liquid. This dish isn’t simple to prepare, you need to pay attention to the cooking times and to how you handle the egg... but, like all difficult things, if it succeeds it’s twice as satisfying!