Poached egg on Pecorino di Pienza fondue and truffle
for 4 people
1 lt. water
50 ml white wine vinegar
4 thin cheese slices or fried black curly kale
Put a pan with the water, vinegar and salt to boil, when it starts to simmer, lower the heat and crack the eggs in the water and cook for about 4 minutes.
Meanwhile, in another pan, boil the cream and melt the pecorino cheese from Pienza inside.
Cut the slices of bread very thin and toast them for about 5 minutes in the oven to make them crispy. Or as an alternative, a few curly black cabbage leaves can be fried.
Arrange the pecorino fondue in a bowl, then lay the toast on one side and then the egg when it is hot. Slice a generous amount of truffle on the egg and serve.
The ideal pairing
SER BIAGIO BARCO REALE DI CARMIGNANO DOC
Perfect acidity that goes well with cheese fondue and egg, but also the aromas that are perfect for a dish so rich in flavor. A wine rich in tradition and taste.