Italian
Poached Egg with Monteveronese Cheese
by Gambero Rosso · 452K subscribers on YouTube
A delicate poached egg served on a bed of homemade lemon marmalade and creamy Monteveronese cheese, accompanied by sautéed chard and endive, grilled asparagus, crunchy crostini, and edible flowers from the garden. A dish from chef Giacomo Sacchetto at Ristorante La Crew di Romagnano.
- Difficulty
- medium
Ingredients
12 items- Monteveronesefor the cream
- Creamfor the cream
- Pepperto taste
- 1 pcsEgg
- Asparagus
- Bietolinechard
- Baby Chicoryendive
- Marmellata di Limonihomemade lemon marmalade
- Crostinistore-bought or homemade
- Fiori(optional) — edible flowers: violets, cauliflower flower, rosemary flower
- Saltto taste
- Lemon Juicefor the asparagus
Method
- Prepare the Monteveronese cream: heat the cream with a pinch of pepper. When it boils, remove from heat and stir in the Monteveronese cheese until smooth. Set aside.
- Bring a pot of water to a gentle simmer (do not boil vigorously) and add a splash of vinegar. Poach the egg for 2 minutes and 30 seconds, then leave for an additional 15–30 seconds. Remove with a slotted spoon.
- Heat a non-stick pan with a little oil. Sauté the chard and endive until wilted. Season with salt and pepper.
- Grill the asparagus on a hot grill or grill pan with a little salt, pepper, and lemon juice.
- Assemble the dish: spread a spoonful of lemon marmalade on the plate, add a spoonful of Monteveronese cream, place the poached egg on top, then arrange the sautéed greens and grilled asparagus around. Add some crostini and garnish with edible flowers (violets, cauliflower flower, rosemary flower). Finish with a sprinkle of pepper.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
