Recipe by Ugo Alciati and Fabio Sgrò: Soft egg with hard Bra cheese fondue and roots.
Ingredients for 4 people
For the Bra duro cheese fondue
- 250 g of hard Bra cheese
- 125 g water
- 125 g of milk
- 0.5 g of xanthan
Procedure
Cut the cheese into cubes. Place it in a saucepan with milk and water. Cook over low heat until completely blended. Add the xanthan. Whisk.
For the roots
- 200 g turnips
- 80 g daikon
- 80 g carrots
- 60 g of potatoes
- 60 g of celeriac
- 20 g radishes
Procedure
Cut turnips, potatoes and celeriac into half-inch cubes. Cook in boiling water and cool immediately. Cut à julienne carrots, daikon, and radishes and soak in water and ice.
For the soft egg
- 4 eggs
- White wine vinegar to taste
Procedure
Bring the acidulated water to 85°C. Poach the eggs for 3-4 minutes.
Dish composition
- 200 g fondue
- 12 g extra virgin olive oil
- Maldon salt to taste
Heat the fondue in a small pan. Fry the diced vegetables. Season with salt and pepper. Dry the julienne-cut vegetables inside a baking dish on paper towels. Cut four small radish wedges. Arrange the diced vegetables at the base of a soup plate. Add the fondue. Lay the egg in the center of the plate. Pour the remaining fondue over the egg and, finally, the radishes cut into wedges and a nest made with the vegetables cut à la julienne. Finish with extra virgin olive oil and Maldon salt.
