Poached egg with balsamic asparagus and Provolone Valpadana fondue

Poached egg with balsamic asparagus and Provolone Valpadana fondue

Recipe Details

. Difficulty: Medium . Serves: 8 people . Method: 40 min . Cooking: 10 min

Intolerances

Without dried fruit Without dried fruit
Without crustaceans Without crustaceans

Ingredients

8 very fresh hen’s eggs
24 asparagus
200 g of early mixed salads
traditional balsamic vinegar of Modena
50 g of sweet grated Provolone Valpadana
75 g of milk
1 egg-yolk
150 g of cream
4 chervil sprigs
4 dill sprigs.

Preparation

Put the milk and the Provolone Valpadana in a bain-marie pan and cook it until the Provolone Valpadana is completely melted; at this point add also the egg and cook in a bain-marie. When the egg starts to make the compound dense, take it away from the coke and slowly add cream until you obtain the desired density (the sauce have to be dense, but not too much).

Now clean the asparugus and cook them.

But careful: they have to be al dente. Also clean the salad, dry it and keep it at a side.

Cut the stalks of the asparagus slantwise and leave a 5 cm head.

Then, put them in a small pan with little oil; prepare 8 soup plates that you will use for the salad, the chervil and the dill, leaving all this in a cool place.

In a large pan, you have to boil water, salt and a drop of white wine vinegar, meanwhile prepare the broken eggs in 8 cups, pour them one by one in boiling water and let it boil for approximately 3 minutes.

Dry the asparagus with a dish towel and put them in the dishes.

Finally, pick up the eggs from the water and dry them with a towel, then put them at the center of each plate and veal with hot fondue.
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