Egg with asparagus, fondue of young pecorino in cover of bread
0.75 h
4 raciones
Difficulty:
Media
Ingredients
4 eggs1 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
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.
SERVING
- 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.