Home » Poached egg on artichoke polenta and cheese

Poached egg on artichoke polenta and cheese

by Ada Parisi
5 min read

Because egg on artichoke, polenta and cheese. I do not know if today's recipe is a starter or a main course, It is definitely a dish suitable for guests that want to impress: artichoke stew with poached egg, on creamy polenta with cheese and warm almond milk. I can not deny that both the egg recipe of poached artichoke with polenta and cheese is lightly hardworking. Not so much in preparation, As in the amount of preparations. Why do you need to do the artichokes stewed, 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.

I recommend: focus on egg cooking, which must be liquid inside. As you know I love you very much and I like the eggs make them protagonists of my dishes, as you can see peering among all my RECIPES WITH EGGS. If you have the patience to get to the end, I assure you that the result will please you. Eggs and artichokes know, 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 YouTube channel also find the VIDEO TUTORIAL FOR CLEAN ARTICHOKES perfectly. Who knows what any of you who wish to engage in a different kind of dish. Maybe for an important and gourmet dinner for vegetarian friends, able to appreciate the result of the time you have spent in the kitchen because of them. 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 HERBS

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

Ingredients

4 artichokes

4 eggs

extra virgin olive oil, to taste

120 grams of polenta taragna

salt and pepper, to taste

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, to taste

lightly toasted unsalted pistachios, to taste

Procedure

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 coppapasta, a little polenta. Place an artichoke on it and carefully place the poached egg on top of the artichoke. Drizzle with almond milk and garnish with chopped pistachios. Immediately serve the egg a little on artichoke, polenta and herb cheese. Bon appétit!

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2 comments

Mila March 29, 2017 - 09:40

Beautiful proposal!!!

Reply
Ada Parisi March 30, 2017 - 12:25

Hi Mila, Thanks! Good day dear!

Reply

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