Recipe by Federico della Vecchia: Poached egg, zucchini cream and Parmigiano beignets.
Recipe for 2 persons
For the eggs
- 2 whole eggs
Procedure
Cook the eggs in the oven at 65 °C using the steam system for 45 minutes.
For the Parmigiano Reggiano beignets
- 20 g egg white
- 60 g Parmigiano Reggiano cheese
Procedure
Prepare the Parmigiano beignets by whisking egg white and Parmigiano; the result should be a very smooth and homogeneous mixture. Once ready, form small balls and place them in the freezer. When they have frozen, fry them in hot oil at 170 °C in sunflower oil.
For the zucchini cream
- 2 zucchini
- Salt and oil to taste
Procedure
Separate the skin from the flesh of the zucchini with a peeler. Boil the latter in plenty of salted water for 4 minutes, drain and place in a blender blending with a drizzle of oil and a pinch of salt. Cook the zucchini skins for 40 seconds, then place them in water and ice to maintain a bright green color.
For the seasonal vegetables
- 50 g carrots
- 50 g of friars' beard
- 50 g of colorful rib
- 100 g fresh peas
- 100 g fresh broad beans
Procedure
Boil the carrots, colored rib, peas, broad beans and friars' beard always in boiling salted water.
Dish composition
Fry the beignets at 170 °C for 3 minutes and once cooked place them on a plate lined with paper towels.
When the latter has absorbed the oil, arrange the previously opened egg in a deep dish and cover it with the zucchini cream. Finish with the seasonal vegetables and top with the Parmigiano beignets while still hot.
