Eggs in cocotte with asparagus and pecorino cream. A second simple but refined, or an appetizer for those with robust appetite, with one of my favorite seasonal vegetables: Asparagus. Are eggs in cocotte, enriched with cream and cream cheese and fresh-squeezed ground black pepper. I the servant with the brioche bread homemade, but they are also great with simple grilled or toasted bread. Are very good and nice to look at, you don't find?
Ingredients for 4 people:
- 4 fresh eggs
- 200 ml of cream
- 12 asparagus
- 60 grams of grated pecorino cheese Dop
- 30 grams of butter
- salt and pepper
- 2 Tablespoons extra virgin olive oil
- 4 refractory ceramic cocotte
Preheat oven to 200 degrees ventilated. Clean the asparagus, do the stems into pieces, leaving intact the spikes and sauté in a non-stick frying pan with oil and a pinch of salt for 5 minutes. Put on the bottom of each ramekin a tablespoon of cream and pour the remaining cream in a pan: boil and, fire off, combine the cheese, stirring until it is fully dissolved.
Pour a little cream cheese in each ramekin and break an egg. Season with salt, pepper and combine the asparagus, both the tips both pieces of stalk. Bake in a water bath (putting the cocotte in a baking pan with water that it reaches about half the cocotte) for 10 minutes.
THE PAIRING: The scents and the full flavour and decided to eggs, pecorino cheese and asparagus we suggest a match with a wine from native Sicilian flavor profile with good intensity, as Inzolia Igt. In particular, We chose the company Tasca d'almerita Accounts, coming from the estate Sallier de La Tour.