Sdiù with vino cotto
“With a beautiful brick red color with dark gold reflections, there is something fascinating and deeply rustic in cooked wine”. What better presentation of this recipe-story dedicated to cooked wine than the words of the great Mario Soldati? Discover it paired with a white wine Passerina IGP “Evoè” Ciù Ciù
Prepare a reduction of cooked wine (400 ml), shallot, bay leaf, thyme, peppercorns. Reduce by about half.
Add 250 ml vegetable stock to the cooked wine reduction and reduce by half again.
Strain and bring back to the boil by adding a teaspoon of cornflour diluted in water. Thicken and strain again.
Boil acidulated water in a small saucepan, create a swirl with a whisk and pour in the egg. After three minutes gently scoop out the egg with a skimmer.
Prepare a mixed salad, arrange the egg on top and dress with the cooked wine reduction.