Sunday, April 22, 2012

Amazing Appetizers - L'Uovo Maritato con Cime di Rapa e Tartufo di Montagna by Chef Paolo Barrale - Marennà (Av)

A few weeks ago I had this amazing appetizer during a cooking class at Marennà.  Chef Paolo Barrale took simple ingredients to come up with a fantastic fusion of flavors.  Poached eggs will never be the same for me again. Here is the recipe.

'L'Uova Maritata/Poached "Married Egg" with Turnip Greens and Truffles

Ingredients for 4 people
4 eggs, 100 grams of ham, 30 g of parmigiano cheese, 2 bunches of turnip greens, 2 cloves garlic 1 red pepper, 1 black truffle , cubes of bread
for the broth: 1 chicken, 1 carrot, 1 stick of celery, 1 small white onion, 1 tomato, thyme, rosemary

Procedure
Clean and gut the chicken, then  place it in a large pot. Peel the vegetables and set  aside. Cut the onion in half then brown in a frying pan.. Add the onion and vegetables to the chicken and cover with water. .Bring to a boil and skim off the foam, eliminating the impurities with a slotted spoon. .Simmer for at least 3 hours. Strain and add a slice of ham and 20 grams of parmigiano cheese to the broth. Set aside.
Clean the greens and blanch in a pot with salted water. Then sautè  in a pan with olive oil, garlic, and pepper. Conserve four for garnish.
Remove the garlic and blend using a hand blender . Set aside and keep warm. In a nonstick skillet  heat a little oil, then saute the bread cubes.
Boil water in a large pot and immerse the shelled eggs. Reduce heat and simmer for about 3 min. Remove eggs from water with a slotted spoon, being careful not to break them.



Plating
In a shallow dish, place a teaspoon of the creamy turnip greens. Carefully  lay the poached egg on top. Add the turnip green flowers that you had conserved earlier on top. Complete by adding prosciutto ham, cubes of toasted bread, and a shaving or two of truffles.

Chef Barrale paired this dish with DUBL Aglianico, Spumante Metedo Classico.

Loc. Cerza Grossa 
83050 Sorbo Serpico (Av)
39 0825 986621





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