nel guscio di pane
con asparagi e
spuma di parmigiano
with soft boiled egg
in bread crumbs
Asparagus with soft boiled egg in bread crumbs and parmesan cream like a starter served at Ristorante Il Patio in Pollone near Biella in Piedmont.
Fried soft boiled eggs are very popular in the gastronomy temples of Piedmont. Like these asparagus with soft boiled egg in breadcrumbs and parmesan cream from Il Patio in Pollone.
Admittedly, I have not been to that many Michelin starred restaurants, so my field of reference may be limited, but Ristorante il Patio in Pollone near Biella in Piedmont served one of the best menus I’ve ever had. And it was a great honour to be able to meet the chef Sergio Vineis.
One of the dishes were asparagus with soft boiled eggs in bread crumbs and parmesan cream, and after some experiments I have manage to produce a tolerable though not nearly as professional and inviting imitation.
1 egg beaten
2 tbsp flour
100 g breadcrumbs
200 g asparagus
Oil for deep frying
For the sauce
100 ml milk
100 g parmesan
Put the eggs in boiling water for exactly 5 minutes and 30 seconds.
Take the eggs from the boiling water to a bowl of iced water and leave them for about 20 minutes.
The tricky part of this recipe is how to peel a fresh soft-boiled egg. I have not discovered any easy ways, but in my experience cracking the shell all over and peeling the egg while it is still submerged under cold water minimizes the risk of pockmarks and creases that spoil the egg. You can boil and peel the egg well in advance before serving.
Alternatively you can poach the eggs in simmering water mixed with 50 ml white wine vinegar for 2-3 minutes.
Snap the tough ends off the asparagus.
Snap the remaining asparagus spears in smaller pieces and boil for 5 minutes.
Heat up the milk until it is just hot enough to make you withdrawn your finger (41 degrees)
Blend the warm milk in a blender with grated parmesan to a light cream.
Heat up oil for deep frying.
Roll each egg in flour, followed by beaten egg and finally the bread crumbs. For a thicker crust the last two stages can be repeated.
Deep fry each egg for a couple of minutes until it becomes crisp all over.
Serve the asparagus covered in parmesan cream with the soft boiled egg on top.
We were invited to Il Patio by Biteg – Borsa internazionale del turismo enogastronomico