Margottini
Recipe appetizers for 6 people based on Semolina - cooking method oven.
Preparation:
Preparation: Pour the broth into a saucepan, bring it to the boil and sprinkle in the semolina with a pinch of salt. Leave to cook, stirring with a wooden spoon, for 30 minutes. Remove from the heat and, stirring constantly, add 60 g of butter, the Parmesan cheese and the pepper. Grease 6 aluminum ramekins (margottini) with the remaining butter, sprinkle them with breadcrumbs and cover the bottom and sides with a thick layer of some of the semolina. Thinly slice the gruyere and place it inside the margottini. Shell the eggs, put one in each mold without breaking the yolk. Cover each egg with the remaining semolina and put in the oven at 180 degrees for 6-8 minutes. Recommended wine: Valcalepio white.
Ingredients:
Ingredients: 280 G Semolina - 150 G Gruyere Cheese - 80 G Butter - 100 Cl Meat Broth - 20 G Grated Parmesan Cheese - 20 G Breadcrumbs - 6 Eggs - Salt - Pepper - To embellish the Margottini: - 1 Diced Black Truffle
Chi è l'autore
Vini consigliati dal sommelier professionista
