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Poached egg, pecorino cheese cream and white truffle

ricetta uovo in camicia tartufo

A recipe really simple in the preparation but complex in balance and strength of flavors. The egg match very well with truffles. The truffle match very well with pecorino cheese. Moreover, even egg and pecorino together give a winning combination. So the union of these three simple elements, that are excellent foods even on their own, gives life to an extraordinary dish, balanced and complex. Just make a light fondue of Pecorino di Pienza cheese, cook an egg, buy a white truffle and tasty. You will be saying, that such a simple preparation does not need a recipe. Consider that you have in your hands one of the most precious ingredients that can arrive in your kitchen. The truffle must be respected and valued, so each step requires special care. Let’s go to the kitchen!

INGREDIENTS FOR 3 PEOPLE:

  • 1 truffle
  • 3 eggs
  • 200 g. of Pecorino di Pienza semi-mature raw milk cheese
  • 120 ml. of milk cream
  • White wine vinegar
  • Salt and pepper

PREPARATION:

First we have to clean the truffle. Do you know how to do it? You need only two things: a toothbrush and a piece of absorbent paper. You have to start rubbing the truffle with the toothbrush and you never have to wet it directly. The water will serve you, but only to moisten the toothbrush. Once the earth has been removed, pass the absorbent paper and check its cleanliness. Now we have to prepare the fondutina. Grate your pecorino cheese very finely. Put the cream on the fire. Never boil, when it reaches the boil, turn off the heat, add the pecorino and mix very quickly. Add some truffle flakes and cover with a lid. It’s time to prepare poached eggs. Put a saucepan on the fire with water and vinegar. This must be 10% of the water. So on a liter of water are 100 ml of vinegar. The water should not boil, but simmer. Put the egg in a cocotte and create a vortex in the saucepan. Insert the egg into the vortex, help the shirt form gently with a spoon and wait about 4 minutes for it to be ready.

PLATING:

Put a bit of fondue on the bottom of a plate and place the egg on it and grate the truffle over it. Cover with a cloche for 1 min before to serve, to allow the truffle to wrap the dish with its scent. I recommend you be generous with truffles!

WINE:

The Regio

PRODUCTS IN THIS RECIPE:

Pecorino di Pienza Stagionato
PECORINO SEMI STAGIONATO
Pecorino di Pienza Stagionato
IL REGIO

 

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