multicolored tagliatelle with fresh sauce
second courses from Italy
Melon fondue, poached egg, turmeric potatoes and currant mayonnaise
Melon fondue, poached egg, turmeric potatoes and currant mayonnaise
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
This recipe is born from the desire to exalt best exquisite cheeses: Malga Melin cheese. The fondue I thought about creating this dish is delicate, not rich in other ingredients, to make the taste of raw milk cheese feel completely.
preparation
step 1
Peel the potatoes and cut them in half, then slices 1 cm and then cubes (pommes rissolèes).
step 2
Let them bake for about 1 minute in salty boiling water with the fresh curcuma root.
step 3
Drain with the foam and keep the cooking water away.
step 4
Continue potato cooking in a frying pan with a pinch of oil, turmeric powder, and a few spoonfuls of cooking water.
step 5
Adjust salt and pepper and leave aside.
step 6
Wash the currants and blend them with the blender to add 2 tablespoons of oil to the wire. Emulsify.
step 7
Cut the cheese into pieces, put it in a saucepan with the cream and make it melt into a bain-marie.
step 8
In a large pot bring abundant salty water and vinegar to boiling.
step 9
When it starts to simmer, lower the flame and with the help of a ladle create a vortex.
step 10
Break the egg in a bowl and let it slide gently in the middle of the whirlpool.
step 11
Cook the egg for 2 minutes, then use a foam to drain it.
step 12
In a flat dish pour the fondue with the help of a ladle, place it as if it were a nest in the center of the pot potatoes.
step 13
Place the egg in the center of the potatoes. Put on the fondue 5 drops of currant mayonnaise. Serve right away.