Pinelleeee, here we are, and I hope you ready to put on your apron and turn on the burners! Today we have a special guest, my friend Alessandro Borghese. 🙂
Well yes, you guys should know that both Tommaso and I are big fans of Alessandro, during recent months we haven’t even missed one episode of “Ale Contro Tutti”, and we have often dreamed of competing against and even beating him in one of his challenges! That’s impossible, of course, even if, I must confess… I thought I could do it after attending the cookery course my mum gave me as a gift. 😀
The idea of inviting him over to cook with me had been in my mind for a while, and so here we are, Alessandro came to see me, and we picked a recipe together, taking an idea from his book “Tu come lo fai?”.
While chatting away, we took to the kitchen, with Alessandro first showing me how to create the dish, and me watching him carefully, and then it was my turn!!!
Hey Pinelle I did pretty well 😀 We adapted the recipe slightly because I didn’t have any porcini mushrooms in the house, and Alessandro decided to use the different kinds of mushrooms I had in the fridge… which are perhaps the ones easiest to find at the supermarket! Even the summer black truffle we chose is suitable for all budgets. In short, a recipe in real Borghese style: The luxury of simplicity!!!
Below is the method of the recipe that you can see in the photo. The hardest part? Trying not to break the egg yolks!!!!! 😀
Once we had plated up, with fork in hand and… Via! We ate it all up! I even called Tommaso to taste it because he is a big mushroom lover! In fact, he literally hoovered it up!!! 🙂
The afternoon really flew by, between chatting, cooking and stories about both of our new TV engagements, the hours went by so fast and Alessandro nearly missed his train!!!
Before running off he gave me a copy of his book, so no excuses now… I have to practise and be prepared should he come over to see me again some time!
But without further ado, here’s the recipe, which you’ll find in more detail on paginafood.it with absolutely essential wine matchings and music!!!!
A big hug from your #laPinellafood!
– 4 eggs
– 2 large porcini mushrooms
– 24 g of truffle
– 300 g of sunflower oil
– enough breadcrumbs, salt and extra-virgin olive oil
Take the eggs and separate the yolk from the white. Line a baking tin with baking parchment and place the egg yolks at a good distance from one another. Put them in the freezer for 5/10 minutes.
Meanwhile, start heating up the sunflower oil in a deep pan.
Clean and slice the mushrooms, then toss them in a frying pan with a clove of garlic and olive oil. Thinly slice the truffle and keep it aside.
Take the egg yolks from the freezer, coat them in the breadcrumbs (gently) and fry them in sunflower oil. The middle of the yolk should not solidify!! Using a skimmer, drain them and leave them to dry on a paper towel.
Take the sautéed mushrooms and lay them on the base of the dish. Put the fried egg yolks on top of them and spread the black truffle over the eggs.