Egg in Cereghin with Artichokes and Fontina Dop d’Alpeggio

Follow the recipe for this simple and delicious creation Egg in Cereghin with Artichokes and Fontina DOP d’Alpeggio from Chef Daniel Canzian, the award-winning chef whose upscale restaurant Ristorante Milano is known for sophisticated Italian cuisine and also offers tasting menus and even cooking classes.

This egg recipe gets its name cereghin from the particular haircut once given to friars that is said to resemble the fried egg that sits atop the mouthwatering combination.

Featured as a main dish, Canzian’s creation offers irresistible aromas and harmonious colors, which best enhance the union of flavors between the artichokes and Fontina DOP d’Alpeggioa medium-hard cheese produced high in the Alps.

Ingredients for four people

Eggs: 8
Boiled potatoes: 4
Artichokes: 8
Savoy cabbage leaves: 10
Cream: 500 g
DOP mountain pasture Fontina cheese: 250 g
Olive oil: to taste
Butter: to taste
Daniel Canzian - Egg in Cereghin with Artichokes and Fontina Dop d'Alpeggio
Daniel Canzian – Egg in Cereghin with Artichokes and Fontina Dop d’Alpeggio


Peel the boiled potatoes, mash them with a fork, and season with oil, salt, pepper, and lemon juice. Clean the artichokes (keeping the stems aside) by removing the outer leaves and placing them in a container with water and lemon juice.

Peel the artichoke stems and cut them into small pieces, place them in a pot, and season with salt and pepper, add a generous amount of evo oil, and finally cover with water. Boil for about 30 minutes, then drain them and add them to the mashed potatoes.

Heat the frying oil to 160°/170°, cut the artichokes into thin slices with the help of a mandoline, then fry them in oil until crispy. Season with salt.

For the fontina fondue, bring the cream to a boil and reduce it by half, then add the fontina previously cut into pieces and whisk until smooth.

For the dehydrated cabbage leaves, cut the cabbage leaves in half, removing the central rib. Blanch the leaves in boiling water for 1 minute, then cool them in very cold water. Dry them and dry them in the oven for 5 hours at 70°.

Divide the yolks from the whites, taking care not to break the former. Heat a nonstick pan and add a small piece of butter. Take two whites (about 70 g), place a 14-cm steel ring in the center of the pan, invert the egg whites in the center, and salt. Cook gently for about three minutes, keeping the egg whites clear.

Lay the cooked white on a sheet of baking paper, and fill half of the white disk with the mashed potatoes and artichokes, leaving a hole in the center where you can add the yolk. Close the egg white by folding it in half and bake for 5 minutes.

To Complete the Dish

To serve, arrange the stuffed white in the center of the plate and next to it pour two tablespoons of fondue. Cover it with fried artichokes and dehydrated cabbage. Serve.

Daniel Canzian

Egg in Cereghin with Artichokes and Fontina Dop d’Alpeggio

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