HANOS catering wholesale
Become a customer
Foodxperience

Fregula nero with poached 62°C egg

Serve the fregula nero with morel sauce around it.

Ingredients

fregula sarda
Clarified butter
Butter
Red wine
Parmesan cheese
finely chopped shallot
kombu broth
morels
Cream
Dried morels
Egg

Preparation

  1. Finely chop a shallot and sauté it together with the fregula in clarified butter.
  2. Once everything is well sautéed over low heat, carefully add the stock and, just like with risotto, let the liquid be fully absorbed each time. Repeat these steps until the fregula is cooked.
  3. Sauté some finely chopped mushrooms in a little oil and add this to the cooked fregula.
  4. Finish the dish with some butter and grated Parmesan cheese to taste.
  5. Soak the morels in red wine and then chop finely. , Bring the cream to a boil, add the morels and let simmer gently over low heat. Season with the kombu stock.
  6. Spoon the fregula into a deep plate. , Cook an egg for 1 hour and 15 minutes at 62°C and place it on the fregula. , Spoon the morel sauce around and serve immediately.