RecipesHello everyone, I'm Ersilia. I love cooking and treating my family, my husband Emiliano and our little Enzino, with rich and delicious dishes using healthy, tasty ingredients. This is why Parmareggio products are never missing in our fridge. Come with me, I'll invite you in my kitchen where we can find lots of ideas to treat your families and guests with Parmareggio Parmigiano Reggiano.
recipes ERSILIA
Preparation
Bring the acidulated water to 92 °C and immerse the eggs.
Drain and cool in cold water.
Keep in salty water.
Clean the spinach and stir-fry with little butter.
Melt the remaining butter and add the flour to obtain roux.
Heat the milk, add the roux and cook over low heat for five minutes.
Add the yolks and the grated Parmigiano Reggiano.
Thicken in bain marie and season to taste.
Place the spinach in the middle of the plate and then the poached egg.
Dress with the sauce and brown in a salamander.
Poached eggs with spinach and parmigiano sauce
| Ingredients | |
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serves 4: 4 eggs 6 cl of vinegar 2 l of water 400 g of spinach 200 g of milk 12 g of flour 70 g of butter 2 egg yolks 50g Parmareggio grated Parmigiano Reggiano salt and pepper |
Preparation
Bring the acidulated water to 92 °C and immerse the eggs.
Drain and cool in cold water.
Keep in salty water.
Clean the spinach and stir-fry with little butter.
Melt the remaining butter and add the flour to obtain roux.
Heat the milk, add the roux and cook over low heat for five minutes.
Add the yolks and the grated Parmigiano Reggiano.
Thicken in bain marie and season to taste.
Place the spinach in the middle of the plate and then the poached egg.
Dress with the sauce and brown in a salamander.
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