Stefano Vola
Carnaroli tomato and basilby Christian e Manuel Costardi
In cantina Trentodoc Riserva Bruno Lunelli 2006: una dedica al nonno, che la terza generazione della famiglia ha presentato in anteprima a Milano
for 1 portion 2 eggs 10 gr fine chopped spring onion 4 gr chopped persil 4 gr chopped chives 2 gr chopped dragon lemon juice 2 tomato seeds cured pork side olive oil butter Butifarra del perol (kind of White sausage) garlic oil
Beat the eggs and we cooked with drops of lemon and salt at 70 degrees for 30 minuts. Poched the onion with butter and add 40 gr of the white sausage with the skin off, add the herbs chopped and the cooked egg, try salt and pepper. Cut 6 slices of cured pork side on a alimentary plastic. Cover the egg mix with the slices of the cured pork side trying to make a omelette form, serve on a plate and garni with ciapatta dry bread, tomato sedes and extra virgin olive oil.
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