Uovo morbid
nel guscio di pane
con asparagi e
spuma di parmigiano
Asparagus
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.
Sergio Vineis and the entrance to Il Patio restaurant in Pollone near Biella in Piedmont
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.
Ingredients
4 eggs
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
Preparation
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Heat up the milk until it is just hot enough to make you withdrawn your finger (41 degrees)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
Well, that looks yummy and yeah, can’t imagine peeling a soft boiled egg would be easy but it looks worth the effort. We’ve never eaten in a Michelin starred restaurant before but we’ve eaten in the restaurant of a famous chef in the UK and the food was exquisite. You can really tell the difference.
Julia
Yes, until a few years ago I’d never thought I’d sink that deep, but now I’ve found that Michelin stars become addictive. It’s so much more fun to go to a restaurant, when the food served is clearly out of league with the stuff you make at home.
I would love to try this with roasting or pan searing the asparagus instead of boiling it.
Yes, it makes them more crisp, and you can eat them raw, so there’s no risk of undercooking. The real challenge for me is still the egg, but I hope I’ll learn how to make it just right eventually.