Cooking time: 2,5 h
Ingredients for 2 portions:
- 2 Fresh Eggs
- 200 gr Breadcrumbs
- 1 Escarole
- 1 Potato
- Pepper Grains to taste
- 300 gr Romano or Pecorino Cheese
- Balsamic Vinegar of Modena IGP Blue Label
Cacio e pepe sauce:
Slightly toast the pepper grains into a pan. Peel the potato and cut it into small pieces, then fry it slightly in a saucepan. Pour in broth or hot water (without salt) until it covers the potatoes. Cook for several minutes. Then put everything in the beaker of an immersion blender, adding a bit of the cooking water. Add the cheese and mix until the mixture become creamy. Cover the mixture and leave it aside.
Clean the escarole and wash it in abundant water in order to remove any dirt. Cut the escarole into 4, and cook it into abundant salted water until it softens. Try to maintain the crunchiness. Once it is ready, drain the escarole and place it into a bowl with ice cold water. Let it cool. Drain and leave aside.
Boil some water in a saucepan, add vinegar and a pinch of salt. Use a skimmer to immerse the egg delicately in the water and cook them over medium heat for 5 minutes. Cool the egg into abundant cold water in order to stop the cooking. Remove the peel delicately. Flour the egg. Prepare the batter with a spoonful of flour and some water. Bread the egg in the traditional way with panko or breadcrumbs. Fry the egg delicately into abundant oil, being careful not to crash it.
Sautee the escarole with oil and garlic. Add a drizzle of the Balsamic Vinegar of Modena IGP.
Serve the dish according to the instructions in the video. Otherwise, use your own way. Don’t forget about the Balsamic Vinegar by La Vecchia Dispensa. It makes the difference!
The recipe created by the chef Umberto de Magistris @Mediterranean_Che