Eggs in cocotte with courgettes and carasau bread
PORTIONS
4
PREPARATION
30 Min
COOKING
20 Min
TIME
50 Min
DIFFICULTY
Easy
Ingredients
2 small courgettes;
half onion;
100 ml of milk
1 small potato;
2 bay leaves;
Nutmeg;
Grated zest of half a lemon;
1 fresh blended tomato;
1 knob of butter;
Grana Padano
Carasau bread
Egg
half onion;
100 ml of milk
1 small potato;
2 bay leaves;
Nutmeg;
Grated zest of half a lemon;
1 fresh blended tomato;
1 knob of butter;
Grana Padano
Carasau bread
Egg
PORTIONS
4
PREPARATION
30 Min
COOKING
20 Min
TIME
50 Min
DIFFICULTY
Easy
Ingredients
2 small courgettes;
half onion;
100 ml of milk
1 small potato;
2 bay leaves;
Nutmeg;
Grated zest of half a lemon;
1 fresh blended tomato;
1 knob of butter;
Grana Padano
Carasau bread
Egg
half onion;
100 ml of milk
1 small potato;
2 bay leaves;
Nutmeg;
Grated zest of half a lemon;
1 fresh blended tomato;
1 knob of butter;
Grana Padano
Carasau bread
Egg
Preparation
Preparation of the courgette base. Peel and wash the courgettes and the small potato. Cut the courgettes into rounds about one centimeter thick and the potato into small cubes. Also thinly slice the onion. Transfer the ingredients into a saucepan together with a spoonful of oil.
Turn on the oven and cook on high heat for a few seconds, add the bay leaf, the milk and leave to cook with the lid on for about 15 minutes until the vegetables are soft (if the mixture dries out before the end of cooking, add more milk).
When cooking is almost finished, uncover and let any liquid evaporate. Season with salt and add a sprinkling of nutmeg.
Coarsely mash the preparation with a fork. Add two tablespoons of Parmesan, the lemon zest, the chopped parsley and mix everything well. The mixture must have a fairly firm consistency, if this is not the case, place the saucepan back on the heat and let it dry, stirring continuously to prevent it from sticking to the bottom.
Preparation of the garnish bread and small bowls.
Choose a ripe tomato and after washing it, blend it with a blender and, if desired, season with a pinch of salt and a drizzle of oil. Prepare some pieces of carasau bread with which you will line the bottom and sides of your bowls, and sprinkle them with tomato juice.
Choose a ripe tomato and after washing it, blend it with a blender and, if desired, season with a pinch of salt and a drizzle of oil. Prepare some pieces of carasau bread with which you will line the bottom and sides of your bowls, and sprinkle them with tomato juice.
While the bread absorbs the liquid, butter the molds and then cover them with the pieces of softened bread. Arrange the pieces of bread both on the bottom of the bowl and on the walls so that the bread all around protrudes about 1 centimeter from the edge.
Distribute the courgette mixture into the bowls (do not fill them more than half) and place the egg on top, taking care not to break the yolk. Place in the oven at 180°C for about 15 minutes. To keep the egg soft you can also proceed with cooking in a bain-marie.
Carasau Bread recipes
