Are you hungry, feel like a nibble or gorging yourself?
You don't know what you want either? Then welcome to my blog.
I'm Luca, and maybe I can give you some ideas, advice, technical notion or just make you want to eat something good.
I am 35 years old and I am a food junky. I grew up between Tuscany, Liguria, Sardinia, Germany, England and now I live in Spain.
I'm a chef with a passion for his profession and vocation. I've been through many very different kitchens and worked with various chefs. Some of them more known, some of them better and some of them you are better off not knowing ............ instead, explore new flavors, combine tastes, listen to your palate, close your eyes, breathe the food …..
and cook with love!
Luca Dessole Tuesday, October 2, 2012
Egg yolk in a potato crust
Ingredients
4 eggs
1/2 pound of onions
1 tablespoon sugar
120 gr. potato chips
1 clove of garlic
2 peppers
1 liter vegetable oil
4 tablespoons of extra virgin olive oil
1 handfuls of flour
salt
Introduction
A very nice way to enjoy an egg! Crispy outside, liquid and warm inside . An original and tasty tapas. A completely natural spherification and my first reconstruction / decomposition of a classic Spanish dish "huevos with patatas a lo pobre", which means: fried eggs served with potatoes cooked together with onions, garlic and peppers. A rustic, poor and comforting dish of the Spanish tradition.Often served with ham or sausages.
The technique of decomposition is the art of rebuilding / revisit a classic dish by elaborating all the elements and flavors that compose it separately. Then reassemble it creatively. Re-interpret.
So I fried the egg yolk with a potato breading and I served it on a bed of caramelized onions, a pepper sauce and some cured ham (optional).
Cut the onions finely. Take a pot with a good steel bottom and cook until they get a brown (about 30 minutes). To caramelize the onions well, put two tablespoons of olive oil and turn the onions not to often, giving the time to stick to the bottom (not burn), and so caramelize. Add 1 tablespoon of sugar at the end to accentuate the sweet. The initial weight of the onions will drop to less than half and the volume to a quarter.
For the sauce, cut the peppers into strips and sauté with 2 tablespoons of olive oil and 1/2 onion. A little water at the end and when well cooked blend everything with a pinch of salt. If you find the roasted spanish peppers “piquillo” in jars, go for it!
Thinly slice two potatoes with a mandolin and fry till complete dehydrated. Or buy some chips. Grind the potatoes till you obtain a consistency similar to bread crumbs and pour into a dish.
Open the eggs into a bowl, taking care not to break the red. Isolate the egg yolks. Add to the egg white some minced garlic and mix well. Pass the egg yolks in a dish with flour, then in the egg’ s white with garlic and finally in the potato crumbs. Once breaded place them on a flat plate. The process for breading the egg yolks is very delicate. So keep some extra egg for emergency!. Heat the oil in and when smoking hot pour the eggs by sliding them from the dish to the pot with a unique and fast move. Time 4 seconds aprox. and out.
Assemble the dish or spoon at will!
I remind you that the yolks are supposed to be eaten in a single bite as it is liquid inside!. If you break them with a fork you will lose the magic of the warm red yolk exploding into your mouth.
I’m sorry about any mistakes I may have made, English is not my first Language
Comments (15)
wow! Interessante questa scomposizione, la cucina molecolare di Ferran Adrià ti sta contaminando sempre di più….
Si tesoro! Un modo nuovo per vedere un qualcosa di classico sotto un’altro aspetto……un remix!!!
Ciao! Davvero interessante il tuo blog!
Spulcerò qua e là appena ho un attimo di tempo!
Grazie della visita!
Buona giornata
Grazie, Piacere mio!!
Ciao Luca, sono felicissima di aver trovato il tuo messaggio e altrettanto felice di passare da te, in questa cucina virtuale che sono certa mi piacerà e mi ispirerà. Come hai letto, amo la cucina dal mondo e prendere spunto dai tuoi piatti sarà un vero piacere ^_^
Ho letto la tua presentazione nel “chi sono” e il percorso che hai fatto è lodevole. Aggiungo il tuo link tra i miei coking blog preferiti, quelli che mi raccontano i gusti di altri paesi
Tiziana
p.s. questo rosso d’uovo in crosta mi sembra difficilissimo da fare *_*
Grazie Tiziana, piacere tutto mio!!! Lodevole il tuo blog per le ricette, il linguaggio e le foto!
Il rosso d’uovo? è più facile delle pakora!!! solo un poco di delicatezza nell’impanere il tuorlo.
Salutoni
Luca
wow questa mi piace un sacco!!! proverò a farla domani
Grande Cesare!!! facile e gran risultato per gli amanti dell’uovo!
Davanti alle tue creazioni, rimango sempre estasiata!!!
http://www.francescainthekitchen.blogspot.com
ma sei un mostro! Che bello che è!!!
Grazie Amore!
Grazie, il tuo blog è fonte costante di ispirazione.
Grazie a voi per il complimento. Amo la cucina giapponese e la creatività. Se solo vivessi nei dintorni, mi appunterei volentieri a uno dei vostri corsi. Tanti auguri e complimenti per il vostro blog http://sushisashimiedintorni.wordpress.com/
WWWWOOOOOWWWWWWW
sin palabras me encanto la receta y precentacion
Muchisimas gracias!!