Antonio Danise's recipe: onion frittata with goose egg
Ingredients for 4 people
For the frittata
- 2 goose eggs
- 50 g fresh 34% fat cream
- 20 g of grated Lodigiano cheese
- 5 g fine salt
- 1 g black pepper
- 100 g Breme onion
- 50 g extra-virgin olive oil
- 100 ml water
- 20 g butter
Procedure
Peel the onions, cut them into thin julienne strips and wilt them in a pan over very low heat with water.
When the onions are wilted and have absorbed all the water, add the extra-virgin olive oil and sauté.
Then open the goose eggs inside a steel stick, add the cream, fine salt, pepper, grated Lodigiano and finally the previously cooled onion.
Mix everything with a whisk and pour the resulting mixture inside a rectangular frittata pan previously heated and greased with the available butter.
Cook over a low flame until the desired consistency is reached.
Then cut the resulting frittata into rectangles of the desired size.
For the infusion of grilled Lodigiano cheese rinds
- 200 g of Lodigiano cheese rinds
- 1 litre of water
- 100 g of onions
- 100 g of carrots
- 100 g of celery
- 2 bay leaves
- 30 g fine salt
Procedure
Grill the Lodigiano rinds and immerse them in water along with the onions, celery, carrots and bay leaves provided.
Cook the mixture for 45 minutes, never exceeding a temperature of 85°C.
Strain the resulting preparation and keep warm until serving.
For the foie gras mousse
- 220 g of Italian fatty liver “Gioacchino Palestro”
- 100 g of goose brown stock
- Fresh cream with 34% fat content
- 10 g butter
- 5 g of Fine salt
- 1 g black pepper
Procedure
Scallop the foie gras and brown it in a pan with butter, cool it and blend it in the thermomix with the cream, pepper, fine salt and the brown stock made from goose bones.
Pass the resulting mixture through a fine-mesh strainer and transfer it inside a kitchen siphon.
Load the siphon with a cartridge and let it rest in the refrigerator until at least two hours.
Dish composition
Arrange the frittata inside a soup plate, at its side lay the foie gras mousse, garnish the frittata with onion wedges sautéed with a blowtorch, goose cracklings, and spikes of dairy mascarpone.
Complete the dish with the previously prepared Lodigiano infusion.
