'L'Uova Maritata/Poached "Married Egg" with Turnip Greens and Truffles
Ingredients for 4 people:
4 eggs, 100 grams of ham, 30 g of parmigiano cheese, 2 bunches of turnip greens, 2 cloves garlic 1 red pepper, 1 black truffle , cubes of bread
for the broth: 1 chicken, 1 carrot, 1 stick of celery, 1 small white onion, 1 tomato, thyme, rosemary
for the broth: 1 chicken, 1 carrot, 1 stick of celery, 1 small white onion, 1 tomato, thyme, rosemary
Procedure
Clean and gut the chicken, then place it in a large pot. Peel the vegetables and set aside. Cut the onion in half then brown in a frying pan.. Add the onion and vegetables to the chicken and cover with water. .Bring to a boil and skim off the foam, eliminating the impurities with a slotted spoon. .Simmer for at least 3 hours. Strain and add a slice of ham and 20 grams of parmigiano cheese to the broth. Set aside.
Clean the greens and blanch in a pot with salted water. Then sautè in a pan with olive oil, garlic, and pepper. Conserve four for garnish.
Remove the garlic and blend using a hand blender . Set aside and keep warm. In a nonstick skillet heat a little oil, then saute the bread cubes.
Boil water in a large pot and immerse the shelled eggs. Reduce heat and simmer for about 3 min. Remove eggs from water with a slotted spoon, being careful not to break them.
Clean and gut the chicken, then place it in a large pot. Peel the vegetables and set aside. Cut the onion in half then brown in a frying pan.. Add the onion and vegetables to the chicken and cover with water. .Bring to a boil and skim off the foam, eliminating the impurities with a slotted spoon. .Simmer for at least 3 hours. Strain and add a slice of ham and 20 grams of parmigiano cheese to the broth. Set aside.
Clean the greens and blanch in a pot with salted water. Then sautè in a pan with olive oil, garlic, and pepper. Conserve four for garnish.
Remove the garlic and blend using a hand blender . Set aside and keep warm. In a nonstick skillet heat a little oil, then saute the bread cubes.
Boil water in a large pot and immerse the shelled eggs. Reduce heat and simmer for about 3 min. Remove eggs from water with a slotted spoon, being careful not to break them.
Plating
In a shallow dish, place a teaspoon of the creamy turnip greens. Carefully lay the poached egg on top. Add the turnip green flowers that you had conserved earlier on top. Complete by adding prosciutto ham, cubes of toasted bread, and a shaving or two of truffles.
Chef Barrale paired this dish with DUBL Aglianico, Spumante Metedo Classico.
Loc. Cerza Grossa
83050 Sorbo Serpico (Av)
39 0825 986621
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