Egg on chicory crust and garlic foam | Birrificio Angelo Poretti
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Egg on chicory crust and garlic foam

7 Luppoli La Mielizia.
Medium 1 ora
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Recipe ingredients:

(for 4 people)
4 eggs
2 bunches of chicory
3 dl of vegetable broth
4 slices of stale autumn bread
A head of Garlic of Voghiera d.o.p.
Whole milk q.b.
Acidulous water q.b.


Clean the chicory removing the stems and blanch in salted water, then block the cooking in ice water, drain and dry, after that sauté them in a pan.
Obtain with the help of a mold four discs with a diameter of 5 cm from the stale autumn bread and toast them in the oven.
Cook the milk in a saucepan with a head of garlic Voghiera taking off the soul, until reduced to half, mix all together with an immersion blender (being careful to keep it tilted and slightly suspended) and let cool.
In a saucepan bring to boil the acidulous water, let slip in an egg and cook it for 3 minutes until the album has completely covered the yolk, then drain and deposit it on a paper towel. Repeat the process with the other 3 eggs.


Lay down in a bowl a crust of toasted bread, moisten it with hot vegetable broth, arrange around the sautéed chicory, the egg and cover up to 3 / 4 with the Garlic of Voghiera foam.