Fill a tall saucepan with water and heat it with the vinegar until it starts to boil.
Swirl the liquid with a spatula to create a vortex in the center and poach the eggs, one at a time, for three minutes.
Drain the eggs with a slotted spoon and let them cool for 2 minutes in very cold water.
Dry them on absorbent paper and set them aside.
Heat the cream in a saucepan and reduce for about 10 minutes, adjusting with salt and pepper.
Finely chop the well-washed and dried mint and cut the sweet Provolone Valpadana DOP into 4 1 cm thick slices.
Grate the zest of the two lemons and set it aside.
Place 2 eggs in each cocotte, cover with cream, sprinkle with mint and add the cheese slices on top. Bake in grill mode, at 220°, about 4 minutes, just enough time to brown the sweet Provolone Valpadana DOP.
Remove from the oven, add the lemon zest and serve with the croutons.
For a spicy evening that just thinking about it makes you blush, ideas from Provolone Valpadana Are you planning a romantic dinner that will literally leave you speechless?
For a romantic evening, hard to forget: the sweet advice of Provolone Valpadana Many people say it and it is probably true, to make yourself even more
Five most read autumn recipes on the Provolone Valpadana DOP website Autumn is coming. Everything around you is changing: the leaves are turning orange, the
GAL Oglio PO
Website created with FEASR co-financing
Information manager: Consorzio Tutela Provolone Valpadana
Program Management Authority: Regione Lombardia
Consorzio Tutela Provolone Valpadana
Piazza Marconi, 3
26100 Cremona (Italy)
Tel. +39 0372 30598
Paid-up share capital: €517,995.35
Registro imprese di Cremona N. CR-100170
VAT number IT00870400199
© Copyright Consorzio Tutela Provolone Valpadana – Privacy Policy – Cookie Policy
