The creations of great chefs
UOVO AL POMO D’ORO E BROCCOLI (GOLDEN EGG WITH TOMATO AND BROCCOLI)
- Difficulty easy
- Preparation 20 minutes
- Tipology appetizer
- Portions 4
- 4 organic eggs
- Tomato water
- 1 organic broccoli
- 1 shallot
- Cultivar Olivastra Seggianese Extra Virgin Olive Oil
- 23 kt Edible Gold Chef leaf
Wash the broccoli, separate the floret from the stem, clean the stem and cut it into cubes. Julienne the shallot and sauté in oil and water. Add the broccoli stems, very little water and cook. In another pot, cook the broccoli florets in boiling water for a few minutes and immediately afterwards cool them in iced water. Blend everything together, add a drizzle of Extra Virgin Olive Oil and salt to taste.
Cook the eggs, taking care to keep the yolk’s consistency liquid. Leave them to soak in tomato water.
Remove the Gold Chef edible gold leaf from the tissue and gently dip one at a time into a bowl of water.
Place each egg on the leaf and remove it from the bowl as soon as the gold has completely adhered to the egg.
Spread the broccoli cream on the bottom and place the gold leaf egg in the middle.