Home » Eggs with mushrooms and truffles with fondue

Eggs with mushrooms and truffles with fondue

by Ada Parisi
5 min read

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

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

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)

Procedure

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 create a vortex inside the pot and pour an egg in the center. The centripetal force of the vortex will cause the white of the egg to wrap around the yolk. After 2 minutes gently remove the egg from the water and keep it warm and proceed with the other 3 eggs.

Composition of the dish. I recommend you use of holsters: arrange the mushrooms very hot, then lay the egg on top and garnish with abundant 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!

MATCHING: 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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