Scopri

Ancient Grain Polenta with Poached Egg, Snow Peas and Montevecchia Goat’s Cheese

Chef Maurizio Bosotti

Difficulty: easy

Method: 10'

Cooking: 80'

Difficulty: easy

Method: 10'

Cooking: 80'

Chef Maurizio Bosotti

Difficulty: easy

Method: 10'

Cooking: 80'

Difficulty: easy

Method: 10'

Cooking: 80'

Method

  1. 01 / Prepare the polenta

    Boil 1 litre of water, add salt and when it comes to the boil, lower the heat slightly and add the corn flour, stirring vigorously with a whisk; this allows you to have polenta without lumps. Carry on cooking for approximately an hour, stirring every now and then with a wooden spoon. The polenta is cooked when it comes away from the edges of the pot, forming a pleasant crust. When cooked, add the butter and mix, stirring well.

  2. 02 / Prepare the poached eggs

    Heat up a saucepan with water; add the vinegar to enable the correct coagulation of egg proteins. Gently crack the eggs into a bowl. The quality of the eggs is very important for the final result: they must be very fresh. When the water simmers, at a temperature of 85-90°C, add the eggs very carefully and delicately, a few at a time. It is very important to keep to this temperature, if the water boils at a higher temperature your eggs will fall apart. Let them cook in the simmering water for a maximum of 5 minutes, until you see that the egg white has congealed around the yolk. If you have kept to the instructions by using very fresh eggs, adding them to vinegar and simmering water, the eggs will cook perfectly without a problem. Always remove the eggs gently from the hot water and put them to cool in cold water, then drain them on absorbent paper to let them dry. Clean the eggs with a small knife of any residual egg white that is not very pleasant to the eye.

  3. 03 / Prepare the side vegetables

    Respect the seasonality of the products: we used snow peas, simply steaming them. If you want you can cook them in salted boiling water, without a lid and, once cooked al dente, transfer them to water and ice. This cooling step allows for crunchy vegetables that keep their pleasant colour. Before serving, place them in a pan with a knob of butter or a drizzle of extra virgin olive oil just long enough to heat them. You can replace the snow peas with any other vegetables you like, but it is important that they are in season and fresh.

  4. 04 / Finish the prep

    Place the polenta, snow peas and poached egg on the plate. Finish with the Montevecchia goat’s cheese and, optionally, with apple mostarda.

The Montevecchia goat’s cheese, typical of the area, can be both aged or fresh, it is up to you which one to use. If you can’t find it, you can replace it with another type of goat’s cheese.

Apple mostarda is another typical product, of artisanal production. You can replace it with other mostarda to your liking. If you don’t have anything available, don’t worry, the dish will still keep its pleasantness.

Ingredients for 4 persone

200 g Bramata corn flour

4 fresh eggs

150 g snow peas

300 g aged Montevecchia goat’s cheese

25 ml white vinegar

20 g butter

Salt and pepper

You may also like

Braised beef with polenta

This is a typical dish for special occasions in North Italy, meat braised in red wine owes its pleasantness also to the softness making it melt in the mouth because it is so tender.

Rabbit Loin Stuffed with Lardo, Walnuts and Rosemary with Rosemary Gin Sauce
Lemon and Rosemary Risotto, Burola Sauce
Savoury cheesecake with taralli and raspberries
Wholemeal crackers with chickpea and asparagus cream
Burrata and baby plum tomatoes in a glass
Braised beef with polenta

This is a typical dish for special occasions in North Italy, meat braised in red wine owes its pleasantness also to the softness making it melt in the mouth because it is so tender.

Rabbit Loin Stuffed with Lardo, Walnuts and Rosemary with Rosemary Gin Sauce
Lemon and Rosemary Risotto, Burola Sauce
Savoury cheesecake with taralli and raspberries
Wholemeal crackers with chickpea and asparagus cream
Burrata and baby plum tomatoes in a glass
Add to favourite
Copyright © 2024 Cuciniamo S.r.l. - P.iva e Cod. Fisc. 11653660966 All Rights Reserved. Privacy policy | Cookie policy | Customize