The recipe of the eggs all'ampezzana – Italian Cuisine

The recipe of the eggs all'ampezzana


Typical of the Cortina d'ampezzo shelters, the eggs all'ampezzana are the classic single dish of the skier. Here is the recipe prepared by our editor Sara Tieni

The amplano eggs they are a typical dish of the refuges of Cortina d'Ampezzo: there, especially in winter, practically everyone prepares it, so much so that it is nicknamed "the skier's dish". In short, it is famous as the bombardino, the Voc with whipped cream, with which it is often combined. In addition, it is an excellent single dish. It can also be enriched with fresh or dried mushrooms.

Nutritious is balanced (proteins, fats and carbohydrates), it becomes complete when combined with a salad. As an alternative to speck, you can use any salami you have at home. The result will still be very tasty.

Eggs all'ampezzana: recipe

Ingredients

4 potatoes
2 hg Speck
1 onion
oil
garlic
nutmeg
150 g chicken broth (1 glass)
eggs
White wine
rosemary

Method

Thinly slice the onion and brown it in a non-stick pan (also fine in aluminum), blend it with a little white wine and continue to roast until it is golden brown. add the thinly sliced ​​Speck and continue to brown for 5 minutes over medium heat
Peel the potatoes and slice them into thin slices. Add them to the onion and add the broth and 1 glass of water.
Cook over low heat, covered, for 20-25 minutes, adding more broth if necessary.
Create small cavities in the middle of the potatoes then open the eggs in the center of these hollows. Cook the eggs in the eye and serve.

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