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Recipes
Gorgonzola PDO soup with crackling egg yolk and walnut bread croutons

First Course

DIFFICULTY

Gorgonzola PDO soup with crackling egg yolk and walnut bread croutons

Ingredients

  • 400 g Gorgonzola PDO
  • 180 ml milk (fresh)
  • 4 red yolks
  • walnut bread
  • 1 coffee spoon Cognac
  • extra-virgin olive oil
  • celery
  • parsley
  • pepper
  • salt
  • maize flour

Preparation

  1. Soak gorgonzola in milk, then let it gently melt in bain-marie. Flame off the cognac and add it to gorgonzola with a pinch of salt.
  2. Use a colander to strain cream gorgonzola and keep it warm. Beforehand, cover 4 yolks with maize porridge and let dry in the fridge for about 6 hours (maize should form a tight film on them).
  3. Heat much oil and fry the yolks for few seconds but avoid breaking them.
  4. Pour the cream in soup plates and top with the fried yolk in the middle.
  5. Garnish with parsley and fried celery leaves. Serve with walnut bread croutons.

Suggested wine

Ribolla Gialla Acida