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Mollet egg with funghi cream, panko farofa and Parma
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
4 servings
Manu Biar
@manubiar- Ingredients
- Recipe
- Eggs at room temperature4 unit(s)
- Chopped Onion1/2 unit(s)
- Minced garlic2 unit(s)
- Dried Funghi50 g
- Fresh cream300 ml
- Panko Farofa50 g
- Raw ham50 g
- Hydrate the mushrooms in boiling water for half an hour.
- Separate the funghi from the hydration water. Grind the mushrooms in a food processor or with a knife.
- In a medium saucepan, heat a little oil and sauté the onion for 5 minutes. Add the garlic and sauté until the aroma is released. Add the funghi and sauté until it starts to stick to the bottom.
- Deglaze the pan with the funghi hydration water (strained) and wait for almost all of it to evaporate.
- Add the cream and let it reduce and thicken for 10 minutes over low heat.
- Brown the panko farofa in a skillet with oil.
- Spread the raw ham leaves on a plate and microwave for 3 minutes until dry and very hard. Wait for it to cool and grind it with your hands until it becomes a crumb.
- Cook the egg for exactly 5 minutes and peel it carefully.
- Place a ladle of the cream of funghi in a deep dish, the egg on top, and sprinkle the farofa to decorate.
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