Easter Egg with Anchovies in Spiced Sauce
- Ingredients 4 people
- Difficulty medium
- Ready in 60 minutes
Ingredients
- 4 Fresh organic eggs
- 6 Anchovy Fillets in Spiced Sauce
- 1 bunch Green asparagus
- 100 g Butter
- 1 clove Garlic
- 1 tablespoon Vinegar
- At will Various herbs
- 200 g 00 flour
- 1 tablespoon Paprika
- 80 g Water
- 30 g EVO oil
- 1 pinch Halls
- 150 g Steamed chickpeas
- ½ clove Garlic
- 50 ml Ice-cold sparkling water
- ½ tablespoon Paprika
- as required Sunflower seed oil
Products
Anchovy Fillets in Spiced Sauce
Process
How to make : Easter Egg with Anchovies in Spiced Sauce- Prepare the rings by mixing the flour and other ingredients in a boule. Once you have a smooth dough, cover it with plastic wrap and let it rest 20′.
- Then roll out the dough, cut out strips of about 2 cm and wrap in the pastry cup. Bake in the oven at 200°C for about 10′.
- For the poached egg, cut out a square of pvc-free foil, place it in a small bowl, oil it and break an egg into it. Close with string and cook in boiling water for about 3′, then cool in water and ice. Repeat the process for the other 3 eggs.
- Wash the asparagus, discard the hard part and obtain both tips about 4 cm and a tender central part. Fry the tips quickly with evo oil and garlic. Once golden brown, add a pinch of salt and two ice cubes, then set them aside. They should remain nice and green and crispy.
- Cook the middle part with butter and anchovies, diluting with a drop of water. After about 10′, blend with an immersion blender, resulting in a smooth cream.
- Prepare the hummus by combining the ingredients except the water and oil, which will be added a little at a time until a creamy, silky consistency is achieved.
- Once all the elements are ready, proceed to plate.
- Place a spoonful of cream of asparagus on the bottom of the plate, lay the ring on top, add a spoonful of hummus, lay the egg on top finishing with a rolled anchovies, asparagus tips and some fresh herbs.
This recipe was prepared for us by Maurizio Rosazza Prin – Chissenefood.
