Tag: nest

Recipe Creamy yolk in the potato nest – Italian Cuisine

Ingredients

600 g potatoes
150 g leeks
120 g mixed salad
100 g butter
80 g fresh cream
80 g dry white wine
10 g shallots
9 yolks
nutmeg
salt
pepper

Duration: 1 h 30 min

Level: Middle

Dose: 8 people

To prepare the recipe of the creamy yolk in the potato nest, boil the potatoes for 45-50 minutes; peel them, mash them with a potato masher and mix them with 1 egg yolk, a pinch of salt, a minced pepper and grated nutmeg. Transfer the mixture to a pastry bag.
Coated a baking tray with lightly buttered parchment paper.
distributed the potato mixture in the pan: create 8 oval bases about 7 cm high and 4 cm wide, then form the edges obtaining 8 nests of about 40 g each. Bake them at 200 ° C for a couple of minutes.
Peel leek, eliminating the base, the green part and the outer sheaths; cut it into spools of about 6 cm, then each spool in half lengthwise and finally in sticks. Stew it, covered, over medium-low heat with a knob of butter and a pinch of salt for 4-5 minutes; add 1 tablespoon of water and continue cooking for another 4-5 minutes.
distributed leeks in the potato nests, place 1 yolk in each and bake at 200 ° C for 9 minutes, covering the pan with aluminum foil.
Jumbled up in a saucepan white wine with 80 g of water, chopped shallots and a pinch of salt. Reduce by just over half, then add the cream and bring to the boil; add 80 g of chilled butter to the refrigerator and mix with a whisk, whipping the sauce for about 1 minute, until it has a velvety consistency.
distributed in the dishes the mixed salad, lay the potato nests on top, season with the butter and wine sauce, complete with a mince of pepper and serve.

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Recipe Eggs in a nest of agretti with lime – Italian Cuisine

Ingredients

300 g clean agretti
4 pcs very fresh eggs
White wine vinegar
black and white sesame
lime
salt
extra virgin olive oil

Duration: 25 min

Level: Easy

Dose: 4 people

For the recipe of eggs in a nest of lime with broth, bring to the boil a large pot of water with 4 tablespoons of vinegar (you will need it to cook the eggs). Boil the agretti in a pan of boiling salted water for 3-4 minutes. Carefully break an egg into a small bowl. Use cold eggs from the fridge. Lower the flame under the pot and create a vortex by mixing with a spoon; pour an egg in the middle making it slip from the bowl; keep stirring very gently to allow the album to wrap around the yolk. After a few seconds, without removing the first egg, repeat the same operations with the other eggs and cook them together for 3 minutes. The water will only have to quiver, without ever boiling. Season the agretti with a drizzle of oil and a pinch of salt, arrange them on the plates forming small nests, and place a poached egg in the center. Complete with sesame seeds, a few sprigs and grated rind of lime.

Yolk recipe in the carrot nest – Italian Cuisine

Ingredients

600 g carrots
230 g rectangular puff pastry
100 g smoked provola
50 g milk
2 egg yolks
Grana Padano Dop
grains of hazelnuts or pistachios
extra virgin olive oil
salt

Duration: 50 min

Level: Middle

Dose: 2 people

For the recipe of the yolk in the nest of carrots, peel the carrots, cut them into thin strips for the long: use the potato peeler or the mandolin; scald them for a minute in plenty of boiling salted water, cool them in water and ice, then dry them on kitchen paper
and season with a little oil. Cover a baking sheet with baking paper, lay the puff pastry, cover with another sheet of baking paper, place a weight on it and bake at 200 ° C for 12-13 minutes; take out the dough and cut out 2 discs (diameter 14 cm) with the help of a pastry cutter. Place the disks in the plates and place a smaller cutters (diameter 12 cm) on the inside with a strip of baking paper. Make the carrot strips adhere along the inner edge of the cutter, creating a series of concentric layers to form a nest. Repeat the operation on the second plate.
Cut the smoked provola into small pieces and melt it in a saucepan with milk for about 5 minutes, until you get a thick cream. Pour the cream into the carrot nests, then place the raw egg yolks on top. Complete with a sprinkling of grated parmesan, a little grain of hazelnuts or pistachios and chopped fresh herbs, to taste.