Tag: yolk

Recipe Crispy yolk with hot-cold pumpkin and mushroom salad – Italian Cuisine

Ingredients

240 g breadcrumbs
200 g pumpkin pulp
150 g fresh mushrooms like Champignon
4 eggs
sunflower oil
mixed salad
garlic
balsamic vinegar
salt
extra virgin olive oil

Duration: 30 min

Level: Medium

Doses: 4 people

Break the eggs in a bowl and, with your hands, remove the yolks, trying to detach all the egg white.
Cover the bottom of 4 aluminum molds with a layer of breadcrumbs, place an egg yolk in each and cover with more breadcrumbs. Let the eggs marinate at room temperature for
at least 3-4 hours (in the fridge for 4-5 hours).
Cut the pumpkin in cubes of 5 mm. Blanch them for 5-6 minutes, then sauté them in a pan with a little extra virgin olive oil, 1 clove of garlic with the peel; once golden, remove them and, in the same pan, sauté the thinly sliced mushrooms, with a little oil and another clove of garlic ..
Pick up Gently breaded yolk at a time, place it on a skimmer and immerse it in sunflower oil at 155-160 ° C for 1 minute: cooking 1 at a time takes 40 seconds (if you fry them together, it takes more than 1 minute). Keep the eggs on the skimmer while they fry. They will be ready when they have a golden and uniform crust. Drain them and place them on kitchen paper.
Season mixed salad with an extra virgin olive oil vinaigrette, a little balsamic vinegar and salt. Add the pumpkin, mushrooms and crispy yolk.
Advice: check the temperature of the oil well: if it is too hot, the egg yolks risk breaking. Therefore, always marinate a few more, just to be safe.

Recipe Marinated yolk with fondue – Italian Cuisine

Ingredients

300 g fresh cream
250 g Parmigiano Reggiano Dop
125 g coarse salt
100 breadcrumbs
100 g butter
45 g sugar
30 g fresh or dried beans found overnight
6 eggs

Duration: 35 min

Level: Medium

Doses: 4-6 people

Cook the beans in abundant unsalted water for about 30 minutes. Then drain them, keeping aside a couple of ladles of the cooking water; blend them to obtain a puree. Let it cool down.
Mix the puree with coarse salt and sugar; if it is too dry, add a couple of tablespoons of bean water.
Distribute 1 teaspoon of this mixture in 6 aluminum cups (ø 4-6 cm) or in 6 coffee cups.
Break the eggs, one at a time, separating the yolk well (without breaking it) from the egg white; place each yolk in a baking tray, cover with more bean purée and leave to marinate for 7 hours at room temperature.
Prepare the fondue: bring the cream to the boil, turn off, add the grated Parmesan cheese and mix, obtaining a smooth cream.
Toasted the breadcrumbs in a pan with butter for 3-4 minutes. Spread the mixture between two sheets of baking paper with a rolling pin, to about 2 mm thick; let it harden in the freezer for 30 minutes. Then remove the paper and cut 6 discs with a pastry cutter (ø 4-5 cm) or with a glass.
Distribute discs on plates, place 1 egg yolk on each, then pour the hot fondue.
Complete to taste with broccoli and thinly sliced onions.

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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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