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UOVA BAZZOTTE ON PORCINI PIE WITH TOASTED HAM

For the pie:
• 200 g porcini mushrooms
• 2 dried tomatoes
• 10 g olive oil
• 5 g mix of five ground peppers
• 3 g salt
• 4 slices of cured ham Forte di Montagna
• 2 eggs

Heat the oven to 180°. Remove the earth from the porcini with a small brush and chop them coarsely. Chop up the dried tomatoes. Mix mushrooms, dried tomatoes, oil and salt. Sprinkle two individual oven moulds with oil, fill them with the mushroom mixture pressing well and cook in the oven in a bain-marie for 15 minutes. While the moulds are cooking, toast the ham slices in a pan. Break the eggs and cook them in slightly sour boiling water – just add ½ spoonful of vinegar – for 3/4 minutes. Overturn the moulds onto plates; add the eggs and ham slices delicately. Pour 1 teaspoon of olive oil around them and sprinkle it all with the five pepper mix.

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