Eggs in cocotte is a simple dish to prepare that will amaze your guests for taste and refinement at the table.
Eggs are a concentrated source of nutrients fundamental for the health and wellbeing of people of all ages because they contribute to the regulation of the metabolism and guarantee the elasticity and tonicity of tissue.
This very simple recipe is also among our hearty, healthy fare: eggs are an important source of protein, minerals and many vitamins, particularly the B group and vitamin D, all nutrient elements that make the egg an essential food for promoting the production of serotonin.
This recipe celebrates all the properties of the egg together with the unmistakable taste of truffles.
PREPARATION 10 min.
COOKING TIME 10 min.
Eggs en cocotte are a classic of French cuisine, we offer you a Florentine variant that you can taste in the 4 Leoni restaurant, with black or white truffles depending on the availability of the season, and spinach. This revisited recipe of eggs en cocotte is suitable for the cold months as its flavor is delicate and delicious especially when enjoyed right out of the oven.
INGREDIENTS per 1 person
PREPARATION
- Put into a cocotte a leaf of boiled spinach, add a tablespoon of grated parmesan and an egg, being careful not to break it.
- Cover the cocotte with clingfilm and cook in the microwave, or in a traditional oven without the film at 180 for 10 minutes.
- Serve with fresh truffle cut into thin slices, on the toast.
Eggs en cocotte is a very simple recipe that you can also try at home, switching the spinach for other seasonal green leaf vegetables.
WINE PAIRING
Among Tuscans, Tuscan Sangiovese is unbeatable. This version of Sangiovese from le Marche is an example of elegance and structure that can confound even the most astute sommelier.
The Azienda Agricola “Mari Pia Castelli” dates from 1999 out of the passion and expert handiwork of Maria Pia’s father, Erasmo Castelli, with the precise aim of producing high quality wines.
“LORANO” is a pure Sangiovese, with fruit fermented on the skins for about 15-20 days, followed by malolactic fermentation in barriques, with about 12 months aging to follow.
This Sangiovese is intense ruby red in colour and elevates the concept of drinkability to another plane.
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