Eggs with mushrooms and truffles with fondue

Eggs, porcini mushrooms, Truffle, cheese fondue… What more can you want for dinner on a winter evening? To me, this dish is the perfect synthesis of some of my favorite foods: It is creamy, tastes like undergrowth, Sometimes the softness is interrupted by the crunchiness of nuts and pane carasau, sprayed with oil and browned in the oven. Is’ a dish that reminds me of a region that I like very much, the Piedmont. What do you think of in view of Christmas? If your new year started with an appetizer so… I serve it as an appetizer with the aromatic Gewürztraminer and I guarantee that, when the fork breaks the poached egg and the yolk begins to leak, the evening off to a great start. Do not forget to have a look, since we are in the right season, all my RECIPES WITH MUSHROOMS. And now good day!

EGGS, MUSHROOMS, TRUFFLE AND FONDUE

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PORTIONS: 4 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 4 eggs
  • 4 mushrooms not large
  • 30 grams of toasted hazelnuts
  • 2 Sage leaves
  • extra virgin olive oil as required
  • salt and pepper
  • 4 pods of carasau bread
  • one tablespoon of white vinegar of wine or apples
  • 100 ml of cream
  • 120 grams of taleggio Dop
  • a truffle scorzone (or white Alba, If you want to exaggerate)

PROCEEDINGS

Clean the mushrooms, cut into medium size pieces and sauté for a minute in a pan with a drizzle of extra virgin olive oil and Sage. Season with salt and pepper and set aside: the mushrooms must be just blanched in order not to lose consistency.

Sprinkle the breads with a little oil and a pinch of salt, then pass it in a preheated oven at 180 degrees for 2 minutes: attention because it burns in a Flash, I had to redo it twice.

Prepare the fondue: put the cream in a saucepan, bring it to a boil, turn off the heat and add the taleggio cut into pieces, stirring until it has completely thawed.

Pour each egg in a bowl. Boil water with a tablespoon of vinegar, then with the help of a spoon to create a vortex in the Pan and pour in the Center an egg. The centripetal force of the vortex will cause the egg white wrap around the yolk. After 2 minutes gently remove the egg from the water and keep warm and continue with the other 3 eggs.

Composition of the dish. I recommend you use of holsters: arrange the mushrooms very hot, then put on the egg and garnish with generous slices of black truffle. Add some toasted hazelnuts, the wafer of bread seascape100 and complete with a fondue. I would recommend that you pour into the dish to Diners from a jug, nice hot and creamy. Bon appétit!

THE PAIRING: Recipe from large intense aromas and flavors: eggs, Truffle, taleggio fondue. In these cases, to not make the ingredients dominate the wine, You must choose a product with a very pronounced flavour profile. Suits our Gewürztraminer (or Gewurztraminer) produced by St Pauls Winery, in South Tyrol. The “Gewurztraminer Passion” (This is the name of the product) born out of a clay soil and drained, fermented in stainless steel for 8 months. Floral bouquet, exotic fruits and nutmeg; the palate is soft and savory with a very long finish. Undoubtedly, suitable for a deep dish like this.

 

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