Poached egg on creamed peas with waffle crisp polenta with saffron

Poached egg with cream of peas. I do not know how to define this dish. Delicious appetizer? Second light? Single dish with after a nice cake? Take your pick: in any case I suggest you try this poached egg on creamed peas, with fillets of peppers and a wafer of polenta with saffron and black sesame, crunchy. Is’ a very easy to prepare and you can customize it by changing, For example,, the cream of vegetables and using the vegetable that you prefer. I used fresh peas (and if you want to do it yourself you must hurry), but there are dozens of alternatives: fresh Zucchini, Peppers, tomato, cucumber…. I wanted to create a vegetarian dish using pepper fillets, But if you're carnivores bacon is a good alternative. Prepare a baking dish polenta wafer, because I guarantee you won't be able to stop sgranocchiarla.

Ingredients for 4 people:

• 4 fresh eggs
• 200 grams of peas
• a small piece of ginger
• medium scallions
• salt and pepper
• 3 tablespoons white wine vinegar
• extra virgin olive oil as required
• half a red pepper
• Salt Maldon or Fleur de sal

for the wafer of polenta

• 150 grams of corn polenta (It's OK that snapshot)
• 20 grams of black sesame
• 6-7 saffron or a sachet (I use the Sicilian farm Archimedes)
• salt and pepper
• extra virgin olive oil as required

For the polenta, Preheat oven to 160 degrees static. Prepare the polenta water dosing instructions and on the packaging, putting in salt water and already warm saffron and 4 Tablespoons extra virgin olive oil before pouring the flour.

Cook stirring constantly until polenta thickens, then add the pepper and black sesame. Pour the polenta on a sheet of parchment paper lightly oiled, cover with another sheet of paper ever so slightly greasy and spread the polenta as thin as possible with the help of a rolling pin. Spreading it between two sheets of parchment paper greased not run the risk of ' sticking '.

Remove the cover sheet and Bake until dried (about 30 minutes). Once cool, will become crispy and detaches easily from the parchment paper: cut it into pieces and set aside.

For the creamed peas: mince the shallot and ginger. Let them dry in a saucepan with the oil over low heat, then add the peas and half a glass of warm water. Season with salt, pepper and cook for 15 minutes. Then go to the mixer adding a little oil to emulsify the cream, that should be smooth and dense, but smooth

For frozen fillets of peppers, wash the peppers, cut it into thin strips and blow it up for 2 minutes in a pan with a tablespoon of olive oil over high heat. Should remain crisp.

For poached eggs, boil the water with 3 tablespoons vinegar, Peel an egg at a time and pour it into a saucer: create a vortex in unsalted water with a spoon and let you slip the egg. Cooking a little more than two at a time. Within two minutes the egg white you'll have. Drain the egg with the help of a skimmer, trim the whites with scissors if necessary, to give the egg a regular shape, and put it on a plate.

Composition of the dish: pour on the bottom the pea cream, lay the poached egg, Sprinkle with pepper and garnish fillets with a wafer of polenta.

THE PAIRING: We chose a craft beer, produced in Tuscany by the brewery San Quirico, in the province of Siena, concentrating production in top-fermenting beers, unfiltered and unpasteurized. We recommend light beer IRIS: very fine foam, aromas of Apricot and white fruit, a final taste slightly bitter that balances the sweetness of the cream of peas.