Eggs "alla Carbonara"

Iside De Cesare


For the egg
5 eggs

For the Pecorino cream
250 g of cream

For the "ciccioli"
Pig's cheek

For the Pecorino "sbrisolona"
500 g of flour
20 g of salt
250 g of butter
150 g of Pecorino
150 g of eggs
50 g of egg yolks




Make the Pecorino cream, dissolving generous amount of grated Pecorino cheese in the cream to obtain a smooth consistency. Mix the "sbrisolona" as though it were a short pastry mixture and cook it. Meanwhile, gently fry the pig's cheek in a pan until crisp.
Coat the egg yolks in the breadcrumbs and place them on a sheet of baking paper.
Charge a siphon with the egg white and a pinch of salt.
Place the siphon-whipped egg white in a small, individual mould, sprinkle it with Pecorino and then steam cook. Meanwhile, heat the oil and fry the egg yolk.

Pour the Pecorino cream into a bowl, lay the steam-cooked savoury meringue on the top and then the fried yolk. Sprinkle with the "ciccioli" the "sbrisolona" and season with pepper.


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Curly strudel with custard ice-cream
A recipe presented at
Identità Milano 2012