Difficulty: easy
Method: 10
Cooking: 80
Difficulty: easy
Method: 10
Cooking: 80
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.
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.
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.
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.
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
