Cestini di Agretti (Agretti Baskets)

Method

1. Bring a pot of salted water to a boil. Add the agretti (barba di Frate) and cook for 5 minutes. Drain and immediately transfer to an ice water bath to preserve the bright green colour.
2. Meanwhile, prepare the Grana fonduta: in a small saucepan, bring the cream to a boil. Remove from the heat and add twice the weight of the cream in grated Grana Padano, stirring until fully melted and smooth. Optionally add a pinch of saffron for colour and flavour.
3. Butter the inside of two small ramekins (or disposable aluminium moulds) and coat with breadcrumbs, covering all surfaces.
4. Trim any woody ends from the cooled agretti. Arrange the agretti in the ramekins in a crown shape, forming a ring with a hollow centre.
5. Crack one egg into the centre of each agretti basket. Season with salt and pepper.
6. Bake in a static oven preheated to 180°C (350°F) for about 5 minutes, until the egg white is set but the yolk remains runny (adjust to your preference).
7. To serve, spread a spoonful of fonduta on each plate, then unmould the agretti basket on top. Cut the egg open if desired.