Egg & Cheese


During the apartment renovation period, I was invited to cook for a lunch event hosted by The Simpler Living. Amidst the chaos, I managed to craft out 4 dishes. I am very humbled and honored to be able to cook such an event. I started off with a very simple egg and cheese dish. I had actually made the dish before and posted on Instagram a few months back. This is the post.

But for the event, I used a 30-month-aged parmigiano instead. It doesn't cook like a normal 24-month-aged would; it will not crisp up but instead leaving a silky ooey gooey goodness. It is perfect to fried a sunny side up on. In my mind, I was thinking, "they thought it is just a normal sunny side up, but they are so wrong." Each mouthful is a umami bomb. These are a couple of snap shots.

I laid a small gruyere to sorta warn the guests of what's about to come. After the event, I thought to myself, it wouldn't be nice not to share the recipes with you lovely people. So here we are. To replicate the dishes will not be fun. So, I decided to amp up the 4 dishes and this is what I had came up with.

This dish is heavily inspired by one of my favorite chefs, Massimo Bottura. He is responsible for bringing Italian cuisine into the future; one of his famous dish is 5 Ages of Parmigiano Reggiano. It is named the dish of the decade! I am using just 3 different ages for this recipes, as it is super rare to find those different ages of parmigiano here in Singapore. I only managed to find 3. I am using 3 different types of peppers as well. The combination of those peppers and matcha salt really cut thru' the richness really well. So there you have it, 3 different textures, 3 different ages of parmigiano, 3 different peppers all in 1 plate.

Ingredients:

Inspired By Massimo Bottura

(Serve 4)

  • Base:

  • White Peppercorns, A Small Handful

  • Homemade Ricotta, 135g

  • Egg White, 1

  • Cream of Tartar, Pinch

  • Heavy Whipping Cream, 25g

  • 30 Month Aged Parmigiano Reggiano Freshly Grated, 65g

  • Fleur De Sel, Pinch

  • Sauce:

  • Black Peppercorns

  • Homemade Vegetable Stock, 10g + More

  • 36 Month Aged Parmigiano Reggiano Freshly Grated, 100g

  • Crisp:

  • 24 Month Aged Parmigiano Reggiano Freshly Grated, 4 TBSP or More

  • Egg:

  • Egg Yolks, 4

  • Matcha Salt, Pinch

  • Shichimi Togarashi, Pinch

  • Nori Flakes, Pinch

Equipment:

  • Steamer

  • Cast Iron Skillet

  • Hand / Stand Mixer

  • Oven

  • Blender

  • Mortar & Pestle

Directions:

  1. Pls visit my "How To Make Ricotta" page for the recipe.

  2. Pls visit my "How To Make Vegetable Stock" page for the recipe.

  3. Pls visit my "Croque Madame" page for the matcha salt recipe.

  4. Prepare the base.

  5. In a skillet over medium heat, toast white peppercorns until aromatic.

  6. Transfer into a mortar & pestle and grind until coarse powder forms. Set aside.

  7. Transfer ricotta into a large bowl.

  8. Burn up some wood chips and place them into a small bowl. I use charcoal.

  9. Place that bowl together with the ricotta.

  10. Cover and smoke the ricotta for about 15 to 20 mins.

  11. *You can skip this step by using 1/2 TSP of liquid smoke into the ricotta.*

  12. In a large bowl, add egg white and cream of tartar.

  13. If you do not have cream of tartar, you can add a dash of fresh lemon juice.

  14. Using a hand or stand mixer, whisk until stiff peaks form.

  15. *You can check by turning the bowl over, if the egg white stays, it is ready.*

  16. Set aside.

  17. Warm cream in the skillet over medium heat until bubbles start to form along the edge.

  18. *Do not bring it to a boil.*

  19. Transfer the warm cream into a bowl.

  20. Add in parmigiano.

  21. Stir to combine well and the cheese has melted.

  22. Set aside.

  23. Using a hand or stand mixer, whip ricotta until light and fluffy.

  24. Add in the cream mixture and continue whipping until fully incorporated.

  25. Fold in the egg white in 1/3 portion at a time until fully incorporated..

  26. Season generously with the toasted white pepper.

  27. Taste and adjust seasonings with fleur de sel.

  28. Prepare a steamer.

  29. If your bowl is heat-proof, smoothen + level the surface with an offset spatula and place into the steamer.

  30. If not, transfer into another heat proof bowl.

  31. Steam on medium-low heat for 45 mins or until firms but still light.

  32. Remove from steamer and set aside.

  33. While the base is steaming, prepare the sauce.

  34. In a skillet over medium heat, toast black peppercorns until aromatic.

  35. Transfer into a mortar & pestle and grind until coarse powder forms. Set aside.

  36. In the same skillet over medium heat, add vegetable stock and parmigiano.

  37. Stir to combine well.

  38. As soon as the cheese starts to melt, remove from heat and transfer into a blender.

  39. Blitz until smooth.

  40. Depending on the consistency you desire, you may add more vegetable stock while it is still blitzing.

  41. Taste and adjust with seasonings with the ground black pepper.

  42. *I did not add any salt as the stock and cheese is already too salty for my tastebuds.*

  43. Transfer into a bowl and set aside.

  44. *During the process, keep the vegetable stock warm or the cheese will seize.*

  45. Prepare the crisp while the base is steaming.

  46. Add the parmigiano into a skillet.

  47. You can shape however you desire. Get artsy.

  48. Turn the heat up to medium.

  49. Cook until the fat has almost evaporate and bottom is golden brown.

  50. Remove from heat and repeat the process for the remaining crisps.

  51. You may need more cheese.

  52. You should have 4 crisps.

  53. Prepare the egg.

  54. Preheat oven to 180 degree celsius or 350 fahrenheit.

  55. Spoon the base onto 4 serving plates.

  56. I am using a 4" ring to shape the base.

  57. Create a small well in the middle.

  58. Gently slide the egg yolks into each well.

  59. I separate the yolk into a cup to make it easier to slide.

  60. Wack into the oven and bake for 2 to 3 mins or until the egg yolk is slightly set depending on the consistency you desire.

  61. Remove from oven.

  62. Garnish the egg yolk with matcha salt, shichimi togarashi and nori flakes.

  63. Lastly, stick the crisp into the base, up-standing.

  64. Serve immediately.

#egg #cheese #pepper #parmigianoreggiano #ricotta

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