They are produced by free bred hens on the slopes of Monte Baldo, by two young entrepreneurs who focus on excellence
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It's easy to say eggs. There are small and large ones, reddish and white; but what he really does the difference it's how they are raised chickens: the greater theirs Welfare, the better the quality egg white and yolk.
Giovanni and Mattia, thirtysomething from different roads, are well aware of this, having returned to their homelands (both were born in Rovereto) with a project: to produce “the best egg on the market", Assuring the laying hens higher living standards. Thus inaugurated in 2016, on the slopes of Monte Baldo (Tn), their breeding of free hens, with comfortable shelters and feed with top feed.
And the results are not long in coming. The Mountain Eggs, this is the company name, are really special: theegg white is swollen and compact, mounted makes it more than twice the normal; the yolk, yellow, is hard is full-bodied; the flavor is rich is persistent, with hints of hazelnut; the optimal and varied protein structure.
Real gourmet eggs today appreciated by star chefs such as Alfio Ghezzi (Locanda Margon, Tn), i brothers Alajmo, Carlo Cracco, a select group of Venetian restaurateurs and many others.
Benedict Mountain Eggs with flowers
For 4 people
5 mountain eggs – 4 slices of whole wheat bread – 1 bunch of herbs – edible flowers (violets, snapdragons, begonias, carnations etc.) – sprouts – 1/2 lemon – extra virgin olive oil – 110 g of butter – salt
– Wash the herbs, cut them in small pieces e blanch. Then toss in a pan in 2 tablespoons of oil, season with salt and, when they are tender, keep them aside in a dish.
– dip 4 eggs (at room temperature) in a saucepan of boiling water and cook for 5 and a half minutes. Strain the eggs with a slotted spoon e dip in a bowl of water and ice to stop cooking, drain is peel gently (the yolk is liquid).
– transfer the raw egg yolk left in the jug of the blender, add a large pinch of salt, a tablespoon of lemon juice and one of water. Melt the butter in a saucepan, measuring the temperature until you arrive at 110 °.
– Whip the yolk with the lemon pouring the hot butter slowly and slowly, as for a mayonnaise. Adjust of salt, lemon and add 2 tablespoons of flower petals shredded with scissors.
– toast bread e distributed above the warm herbs. Place in the center the soft eggs (still warm) e nappate with hot sauce. Garnish with some flowers and buds e serve immediately.
Beyond the Organic
The mountain eggs company, by Giovanni Tava and Mattia Cristoforetti (in the opening photo) is located in Castione (Tn), 600 m above Lake Garda. The farms of laying hens of breed of Livorno (today two with a third departing for over 1000 heads), they follow a more rigid disciplinary than the organic one: the birds, always free, they are not debilitated, so as to be able to collect all that the land offers; the groups are small, of 120 heads, with 700 square meters of pasture (the organic foresees 400). The eggs, with a white shell, are found in restaurants and online.
Spaghetti with pepper sauce and tomatoes with mountain egg
For 4 people
320 g of large spaghetti – 2 cloves of garlic – 3 peppers of different colors – 4 ripe round tomatoes – 4 fillets of anchovy in oil – fresh oregano – 4 mountain eggs – pecorino romano – chilli pepper powder – extra virgin olive oil – salt
– roasted the peppers in the very hot oven, when they are black, leave them cool, peel them is cut them in strips then in small pieces.
– Blanch the tomatoes for 30 seconds, drain is dip them in a bowl with water and ice. peel them, cut them in slices and chop coarsely.
– Boil eggs for 3-4 minutes, drain with a slotted spoon, cool them in water and peel gently. Put in a bowl the yolks and in another the soft fragmented egg whites.
– Heat 4 tablespoons of oil in a non-stick pan, united garlic and let it flavor; add the tomatoes and after 2 minutes the anchovies diluting them in the cooking bottom with the ladle. Pour then also the peppers in the pan e cook 5 more minutes lively flame.
– Meanwhile boil spaghetti al dente. fragrant the sauce with oregano and salt. Strain the spaghetti, add the egg whites and the pasta to the sauce e jumbled up. distributed spaghetti nests in individual dishes, place one yolk each in the center, add flaky pecorino, a pinch of chilli and a round of oil. Serve immediately.
Happy chickens
The eggs of Mountain Eggs have available wooden chalets with branches, for rest after grazing. To avoid conflict, the hens are no more than 4 per square meter. The fodder, ad hoc product from a South Tyrolean mill, it is based on cereals of high quality and soy not GMOs and is integrated with olives from Garda, portulaca and, in winter, with fattening turnips and earthworms.
texts by Marina Cella
Alessandra Avallone recipes
Video Diego Stadiotti
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