The Vecio Fritolin introduces ‘Unreal Eggs’ made from Parmesan cheese! New on the Spring Menu 2013
To look at, it would seem to be a simple fried egg, with crispy bacon and the perfume of a few basil leaves.
Not at all! Instead, this is the latest creation of our chef! A delicious experiment in haute cuisine which is flying off the plates at the Vecio Fritolin, a huge success in Venice and on-line!
This dish actually contains no eggs at all, but, instead, is a reproduction made using true Parmigiano Reggiano (Parmesan). Obviously, the preparation is not exactly a piece of cake, but if you’d like to give it a try, the official Parmigiano Reggiano Facebook page (www.facebook.com/parmigianoreggiano) has published the recipe for its originality, as well as for the talent shown by our chef in making Parmesan cheese, an ingredient most often used only for added flavour, the central component of the dish.
The Parmesan Eggs, created our chef at the Vecio Fritolin, were first seen at the fifth edition of Gusto in Scena, the culinary event, which was held in Venice from 15 to 19 March 2013. The experiment was such a success that the dish, now improved and perfected, is one of the starters on the Vecio Fritolin’s Spring Menu, with the name ‘Real and Unreal Eggs’
Ingredients to serve 4:
500 g grated Parmesan cheese 750 g water ( plus 500 g for the gelatine) 300 g fresh cream 300 g rye bread 250 g pancetta stufata 50 g powdered gelatine 3 g saffron powder 1 spoon traditional Modena balsamic vinegar
Melt 250g of the Parmesan with the saffron in the water. Strain with a colander and pour into a half-sphere mould. Leave to cool. Melt the gelatine completely in water and add it to the Parmesan and saffron moulds using a syringe to help you. Cover with cling film and leave in the fridge until the mould has solidified. Prepare the fondue using the cream and the rest of the Parmesan. Slice the pancetta thinly and crispen it up in the oven or in a frying pan. Slice the rye bread. Butter the bread slices and put them in the oven on a baking tray for 6 minutes at 180°C. Leave them to cool in the open.
Dribble balsamic vinegar around the edge of the plate. Place a spoonful of fondue in the middle and flatten it to look like the egg white, then place the unreal egg yolk of Parmesan and saffron in the centre. Garnish the ‘egg’ with a slice of crunchy rye bread and a piece of crispy pancetta.
20 March 2013