Eggs with peas, bacon and cheese. You understand that this is another recipe 'svuotafrigo', in which I tried to put together – I hope in a harmonious way – a dinner with ingredients that I found in the kitchen. Here are the quail eggs en cocotte with peas, chives, crispy bacon and gruyere fondue. A dish easy, quick to prepare and complete when paired with a salad or cooked vegetables and a few slices of toasted bread casareccio. This episode of the drama 'svuotafrigo’ It has successfully completed!!!
Ingredients for 4 people:
- 20 quail eggs
- enough chives
- salt and pepper
- 150 ml of single cream
- 150 grams of finely chopped gruviera
- 200 grams of peas
- a fresh onion
- 2 Tablespoons extra virgin olive oil
- 8 of bacon slices
- homemade bread toasted just enough
Prepare the peas: Finely chop the onion, put it in a saucepan with the oil and let it wither, then add the peas and brown them well in high heat, then add a glass of water, season with salt, pepper and cover. Cook for 10 minutes adding, If necessary, more water. Then drain well the peas from the liquid and set aside.
Bring the cream to a boil in a saucepan and add, fire off, Gruyère chopped, stirring carefully until it has dissolved completely, and you will not get a thick mixture (It tends to thicken very chilling).
Cook the bacon in a frying pan without adding fat until it becomes crispy and golden
Preheat oven to 200 degrees static. Divide into 4 cocotte the gruviera fondue, arrange over the peas and then rompervi 5 quail eggs per serving. Season with salt, pepper and distribute the chopped chives finely eggs. Bake for 8-10 minutes and serve immediately garnished the dish with a little’ Fresh crispy bacon and chives. Serve with plenty of toast.
THE PAIRING: We suggest a Gavi DOCG produced by Villa Sparina: This white wine is distinguished by its aromas of peach, with a soft, rounded flavor, and a good minerality.