Because egg on artichoke, polenta and herb cheese. I don't know if today's recipe is an appetizer or a main course, It is definitely a dish suitable for guests that want to impress: artichoke stew with poached egg, buttery herb cheese polenta (I use the Dairy Primiero, that has the taste of Tan) and warm almond milk. I can't deny that it is a slightly laborious recipe, not so much in the preparation and the amount of preparations, Why do you have to do the artichokes in sauce, polenta (absolutely forbidden that snapshot, get a real polenta taragna), the poached egg. Almond milk just warm it with a pinch of salt, pepper and nutmeg. However, if you have the patience to get to the end, I assure you that the result will please you, because eggs and artichokes is unknown, they agree, buttery polenta with cheese is creamy and delicious and the almond milk gives the whole a note sweet and elegant. And on my You Tube Channel also find video tutorials to clean the artichokes to perfection. Who knows what any of you who wish to engage in a different kind of dish. If you like, dates also a look at all my RECIPES WITH ARTICHOKES. Have a good day!
EGG IN SHIRT ON ARTICHOKE, POLENTA AND CHEESE WITH HERBSPrint This
- 4 artichokes
- 4 eggs
- extra virgin olive oil, just enough
- 120 grams of polenta taragna
- salt and pepper, just enough
- 100 grams of herb cheese or your favorite cheese (I used the Dairy Primiero)
- 30 grams of butter to thicken the polenta
- 150 milliliters of almond milk
- a pinch of nutmeg
- fresh mint or parsley, just enough
- lightly toasted unsalted pistachios, just enough
Clean the artichokes by cutting the stem (must stand, but keep the stem and use it for example to prepare a risotto), remove the tough outer leaves, slightly widen the corolla and, with the help of a teaspoon, delete the internal barbette. Put the artichokes in a bowl of water acidulated with lemon juice.
Chop the Mint (or parsley) finely. Put in a pan with a drizzle of extra virgin olive oil and little water, Add the artichokes, season with salt, pepper and sprinkle with chopped herbs. Cover and cook until the artichokes are tender not: will just insert a skewer in the heart of the artichoke. Set aside.
Prepare the polenta according to instructions, with the amount of water indicated. Once the polenta is cooked, mantecarla with butter and herb cheese, diced.
Heat the almond milk with a pinch of salt, pepper and nutmeg.
For poached eggs, place in a deep pot of salted water and two tablespoons of vinegar. Bring to a boil, lower the heat and create a vortex in the pan with a wooden spoon: dip an egg, Cook for 2 minutes or until the White is coagulated, remove the egg from the pan with a slotted spoon and keep warm. Follow the same procedure for the other eggs.
Composition of the dish: put on the bottom of the pot, with the help of a pastry rings, some’ polenta. Put on an Artichoke and carefully place over artichoke poached egg. Drizzle with almond milk and garnish with chopped pistachios. Serve immediately poached egg on artichoke, polenta and herb cheese. Bon appétit!