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Melon fondue, poached egg, turmeric potatoes and currant mayonnaise
ingredients
servings
4
Iodized salt
to taste
Extra virgin olive oil
to taste
Ribes
50 oz
Turmeric
to taste
Potatoes
3 unit
Vinegar
1 spoon
Eggs
4 unit
Fresh cream
100 oz
Hard cheese
200 oz
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.
