Italian
Poached Egg with Ricotta Cream and Fried Artichoke
by Chef Max Mariola · 1.1M subscribers on YouTube
A simple yet impressive dish: a poached egg served on a creamy ricotta base with crispy fried artichokes. Perfect as an antipasto or light main course.
- Servings
- 2
- Difficulty
- medium
Ingredients
10 items- 1 pcsCarciofo Fresco
- FlourUse rice flour for a gluten-free version.
- Olio di Arachidi per FriggerePeanut oil is recommended; any neutral oil with high smoke point works.
- 2 pcsUova Freschissime
- 1 tbspVinegarWhite wine vinegar or apple cider vinegar works.
- 150 gCow's Ricotta
- Extra Virgin Olive OilFor the ricotta cream.
- WaterFor thinning the ricotta cream.
- Black PepperFreshly ground.
- Sale IntegraleSea salt or kosher salt.
Method
- Prepare the ricotta cream: In a bowl, combine ricotta, a drizzle of olive oil, freshly ground black pepper, a pinch of salt, and a little water. Mix until smooth and creamy.
- Clean the artichoke: Remove the tough outer leaves, trim the stem, cut off the top, and slice the artichoke in half lengthwise. Then slice thinly.
- Coat the artichoke slices in flour, shaking off any excess.
- Bring a pot of water to a boil and add a tablespoon of vinegar.
- Crack the fresh eggs into the boiling water. Poach until the white is set and the yolk is still soft. Remove and drain.
- Heat oil for frying and fry the floured artichoke slices until golden and crispy. Drain on paper towels and season with salt immediately.
- To serve, spread the ricotta cream on a plate, place the poached egg on top, and arrange the fried artichokes around. Optionally serve with warm crusty bread.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
