Tag: egg

Egg Recipe in Sauce – Italian Cuisine – Italian Cuisine

Egg Recipe in Sauce - Italian Cuisine


  • 300 g tomato sauce
  • 4 pcs slices of homemade bread
  • 4 pcs eggs
  • tomato concentrate
  • chili pepper
  • thyme
  • marjoram
  • chives
  • pepper
  • garlic
  • shallot
  • salt
  • extra virgin olive oil

For the recipe of the eggs in the sauce, coarsely chop a piece of garlic and slice 1/2 shallots into strips; brown them for 1 minute in a thin layer of oil, add 1 teaspoon of tomato paste, the puree and 1/2 chili pepper and cook for 10 minutes. Cook the eggs in the pan directly in the tomato with salt, pepper, marjoram and thyme leaves and chives cut into bobbins. Rub the slices of bread with the garlic and toast them in the pan for 3 minutes on each side. Serve them to accompany the eggs.

Once upon a time there was an egg with a slice of bread around it – Italian Cuisine


Here is the special recipe by Paolo Parisi to revolutionize a simple slice of sliced ​​bread on the plate, turning it into a luscious salty snack

The most delicious fable of the summer could start like this: «Once upon a time there was a egg with a slice of bread around". Or at least this is the beginning of the curious recipe suggested by Paolo Parisi eclectic chef, scrupulous producer, but above all creative at 360 degrees – who using his own eggs Leghorn chickens, reared on the farm Spots of Usigliano di Lari, in the province of Pisa, he decided to give a simple slice of bread in a box a destiny far from the usual toast. "It is an absolutely simple recipe, but one that can give satisfactions", the chef smiles, while he revives the fire of his Ofyr brazier and it is armed with a faithful stainless steel scoop.

«Let's take a slice of bread in a not too thick box, preferably naturally leavened, and remove the central part of the crumb before placing it on the brazier plate , he explains. The next step is to open the egg, separating egg white and yolk. «With the little fingers we are going to press well on the bread, so that it adheres completely to the plate. At this point we pour the albumen into the hole and wait a few seconds: very little will be enough for it to coagulate sufficiently so as not to overflow below the bread .

At this point we can immediately season our egg white, from the upper surface still liquid, going to add salt, pepper and above all grated cheese. «We complete everything with small strips of salami, maybe bacon, browned properly on the plate. The egg can be combined with any ingredient you want, but it is advisable to add some vegetables, to make everything fresher . Once the desired egg white is reached, we add on the surface also the yolk, and leave it all on the Ofyr brazier for another minute or so.

«Take the scoop, well sharpened, and remove our toast from the plate, to place it gently on the plate. It is really a very easy snack to prepare, which can be declined as you prefer, with a little imagination. For an optimal result what matters is the quality of the ingredients: of course, it is advisable to use the brazier plate, which is the ideal surface, but alternatively you could also try with a non-stick pan . All that remains is to revive the fire and prepare for our egg with the bread around.

Recipe Egg whites and pecorino omelette – Italian Cuisine

Recipe Egg whites and pecorino omelette


  • 150 g fresh cream
  • 150 g semi-seasoned grated pecorino
  • 12 pcs egg whites
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of egg whites and pecorino omelette, beat the egg whites with the cream, the pecorino cheese, salt and pepper; cook them in a non-stick pan with a thin layer of oil over low heat until they begin to coagulate even on the surface (it will take about 8-10 minutes). Cover the omelette with a lid and finish cooking in 3-4 minutes. Serve by decorating to taste with edible flowers (here wild thistle flowers).

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