Great chef’s recipes: Egg porcini parmesan

Great chef’s recipes: “Egg porcini parmesan”. Concise and clear title to indicate the tasty recipe prepared by the Chef Andrea Alfieri, from the restaurant Sempione 42 (www.sempione42.com). Among the restaurants in Milan, surely what is the emblem of the Lombardy cuisine at reasonable prices. Ingredients for 4:

• 4 eggs
• 300 g sliced mushrooms
• 200 g parmesan
• 200 g cream

Presentation Cook the eggs at 65 °C for 52 minutes. When ready put them immediately in ice to stop the cooking. Meanwhile prepare the fondue: heat the cream to 70 ° C, incorporate the Parmesan cheese and let stand for 10 minutes. Then mix everything in the blender and keep warm. Presentation of the plate Put on the bottom of the plate the fondue of parmesan in the middle, shell an egg, distribute around the diced mushroom and slices of raw mushroom. Finally garnish with watercress sprouts and cubes of crusty bread.