{"id":47156,"date":"2022-09-06T22:54:33","date_gmt":"2022-09-06T22:54:33","guid":{"rendered":"https:\/\/cucineditalia.com\/barzotto-mountain-egg-marinated-in-ferrari-perle-rose-turnips-and-trentingrana\/"},"modified":"2022-09-26T07:58:18","modified_gmt":"2022-09-26T07:58:18","slug":"barzotto-egg-star-recipe-fumagalli","status":"publish","type":"post","link":"https:\/\/cucineditalia.com\/en\/barzotto-egg-star-recipe-fumagalli\/","title":{"rendered":"Star recipe Barzotto Mountain Egg"},"content":{"rendered":"\n

A dish with mountain flavors mixed in an evocative and elegant combination: Barzotto mountain egg, marinated in Ferrari Perl\u00e9 Ros\u00e9, turnips and Trentingrana, a recipe<\/a> created by Michelin star chef Edoardo Fumagalli of Locanda Margon in Ravina in Trento.<\/em><\/p>\n\n\n\n

Ingredients for four people<\/strong> <\/h2>\n\n\n\n

For the egg<\/strong><\/h3>\n\n\n
\n
Eggs<\/strong>: 4<\/div>\n
Multicolored beets<\/strong>: 200 g<\/div>\n
Chervil<\/strong>: 10 g<\/div>\n
Dill<\/strong>: 10 g<\/div>\n
Edible flowers<\/strong>: to taste<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

For marinating the egg<\/strong><\/h3>\n\n\n
\n
Trentodoc Ros\u00e9<\/strong>: 300 g<\/div>\n
Brown sugar<\/strong>: 80 g<\/div>\n
Salt<\/strong>: 12 g<\/div>\n
Ginger<\/strong>: 80 g<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

For the glaze<\/strong><\/h3>\n\n\n
\n
Milk<\/strong>: 300 g<\/div>\n
Trentingrana DOP<\/strong>: 150 g<\/div>\n
Beet juice<\/strong>: to taste<\/div>\n
Salt<\/strong>: to taste<\/div>\n
Pepper<\/strong>: to taste<\/div>\n
Trentodoc Ros\u00e9<\/strong>: 30 g<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n
\"A
Ferrari Perle Rose Riserva 2015<\/figcaption><\/figure>\n\n\n\n

Procedure<\/strong> for recipe Barzotto Mountain Egg<\/strong><\/h2>\n\n\n\n

First, cook each egg for four minutes in plenty of boiling water, then cool them promptly in water and ice: the white will be firmed while the yolk is still liquid. Remove the eggs from their shells and dip them into the marinade previously prepared by mixing all the ingredients provided. Allow them to marinate for six hours for this recipe.<\/p>\n\n\n\n

For the glaze<\/strong><\/h3>\n\n\n\n

Heat the milk bringing it to 85 \u00b0C. Take it off the heat and add 150 g of Trentingrana and let it melt. Once creamy, add the beet juice until pink and season with salt and pepper to taste. Finish with a splash of Trentodoc Ros\u00e9.<\/p>\n\n\n\n

Finally, cook the multicolored beets in plenty of salted water, peel them and cut out wedges that will be sauteed in a pan with a knob of butter, salt and a dash of vegetable broth.<\/p>\n\n\n\n

Plate<\/strong><\/h2>\n\n\n\n

Arrange the beets in a circle in a soup plate and garnish with dill, chervil and edible flower petals. Warm the eggs directly in the marinade at 73 \u00b0C for 10 minutes, then remove them from the liquid and cover with plenty of warm Trentingrana glaze. Finally, carefully lay each egg in the center of the dish. <\/p>\n\n\n\n

Locanda Margon<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

A dish with mountain flavors mixed in an evocative and elegant combination: Barzotto mountain egg, marinated in Ferrari Perl\u00e9 Ros\u00e9, turnips and Trentingrana, a recipe created by Michelin star chef Edoardo Fumagalli of Locanda Margon in Ravina in Trento. Ingredients for four people For the egg For marinating the egg For the glaze Procedure for […]<\/p>\n","protected":false},"author":4,"featured_media":46082,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15659],"tags":[19794,16190,18388,19795,19793],"class_list":{"0":"post-47156","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-michelin-recipes","8":"tag-michelinrestaurant-en","9":"tag-michelinstarchefs","10":"tag-starchefrecipes","11":"tag-starchefrecipes-en-2","12":"tag-starrecipes"},"acf":[],"_links":{"self":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/47156","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/comments?post=47156"}],"version-history":[{"count":0,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/47156\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media\/46082"}],"wp:attachment":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media?parent=47156"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/categories?post=47156"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/tags?post=47156"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}