At La Scuola de la Cucina Italiana the course dedicated to eggs is back, with some special dates out of the calendar
Why stop at omelettes or scrambled eggs? The eggs are not just the salvacena par excellence, there are many different ways to cook an egg and many ingredients to match it.
Cooking methods, combinations and consistencies will therefore be at the center of the course "The eggs", Who returns to our program with a new educational plan, only for some selected dates.
Here are the you are recipes that you can prepare together with our chefs, to make the most of the potential of the eggs:
1. Quail eggs with root salad
Smaller and more delicate, quail eggs will surely amaze diners. We will prepare them with a bull's eye, in an intersection of consistencies between soft and crunchy vegetables.
2. Egg-egg with bottarga, candied lime and chilli pepper
Salty, sweet and spicy: three flavors will meet in the famous "egg with eggs" by Gualtiero Marchesi.
3. Egg cooked at 68 ° C with salad of vegetables and legumes
You will learn how to best perform temperature-controlled cooking. An alternative method to prepare a poached egg different from usual.
4. Poached egg, salmon and hollandaise sauce
A classic suitable for a savory breakfast or a brunch buffet.
5. Egg in shape with cream of celeriac and crispy bacon
Have you ever tried to cook an egg in shape in the food film? Look at the result in the video by clicking here.
6. Egg soufflé, spinach and pecorino
The proof that with a simple egg you can make a surprising dish: we will prepare an egg-only soufflé with steaming.
Consult the dates by clicking here and select the edition best suited to you in the box on the right.
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