Photography recipe
Fotografía Chef Signature Chef

Method:

 

Prepare bread dough working the flour with brewer´s yeast crumbled, oil, salt and water, work for at least 10 minutes, fill it in a owl and cover with film for food and leave rest for  30/40 minutes.
Stand thinly the mixture reached with a rolling pin and cut with specific caster that permit to realize pasta net. Cut some circles on the...

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Method:

 

Prepare bread dough working the flour with brewer´s yeast crumbled, oil, salt and water, work for at least 10 minutes, fill it in a owl and cover with film for food and leave rest for  30/40 minutes.
Stand thinly the mixture reached with a rolling pin and cut with specific caster that permit to realize pasta net. Cut some circles on the net and fill them on oiled cupolas, after cook in oven at 165°C until you see them quite gold.
To prepare the fondue boil the cream, with the help of a whisk join the grated cheese. Cheese must melt and don´t boil.
Cook the eggs in vinegar and salt for 3/ 4 minutes to make them poached.
To compose the dish create a fondue mirror and lay on a poached egg. Put a pasta cupola on the egg and some  asparagus  cooked in water for 4 minutes.
 

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Ingredients 4 persons
  • 4 eggs
  • 1 onion
  • 16 green asparagus with big point
  • 150g of grated young pecorino grated
  • 300g fresh creams
  • 200g flour
  • 15g oil
  • 5g of fresh brewer´s yeast
  • 125g salt
  • 7g thin salt
Recipes. The Cook & Chef Institute