Fried Forest Egg with Lettuce Cream 🥚🌿 – Crunchy and Refined Appetizer with a Tender Heart
An elegant and surprising dish, perfect for a gourmet appetizer inspired by the flavors of mountain nature 🍃✨
The fried forest egg with lettuce cream, taken from the Calendario Valtellinese 2015, is a simple recipe but with a refined result, captivating for the contrast between the external crunchiness and the still soft yolk inside. Served on a velvety lettuce cream, fragrant and light, it is ideal as an appetizer for a special dinner or as the star of a unique spring dish. An original idea that enhances humble ingredients with technique and style 🧑🍳🌱
📝 Ingredients
(Quantities to adjust based on the number of eggs desired)
For the fried eggs:
- Forest eggs (or medium fresh eggs)
- 00 flour to taste
- Beaten egg for breading
- Breadcrumbs to taste
- Oil for frying (peanut or seed)
For the lettuce cream:
- Fresh lettuce leaves
- Extra virgin olive oil to taste
- Salt and pepper to taste
👩🍳 Step-by-step preparation
👉 Fried egg:
- Cook the egg in boiling water for 5 minutes and 30 seconds.
- Immediately transfer it to a bowl with ice water to stop the cooking.
- After 20-30 minutes, peel it gently.
- Proceed with the breading: first coat it in flour, then in the beaten egg, and finally in the breadcrumbs.
- Fry in hot oil at 185°C until you achieve a uniform golden and crunchy exterior.
- Drain on paper towels.
👉 Lettuce cream:
- Blanch the lettuce leaves in slightly salted water for about 1 minute.
- Drain well and blend with a drizzle of extra virgin olive oil until smooth.
- Adjust with salt and pepper to taste.
🍽️ Plate composition
- Pour the lettuce cream onto the bottom of the plate.
- Place the fried egg on top while still hot.
- Serve immediately to best appreciate the soft heart and contrast in textures.
📸 The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe
Recipe taken from Calendario Valtellinese 2015
