Recipe “St. Martin’s Egg“
“In St. Martin every must becomes wine”. Once in St. Martin we entered the new field. Today we try the new wine together with chestnuts. Traditions that make November an important month that should also be honored at the table. Inspired by these memories, the dish of this traditional recipe based on eggs and tomatoes combined with a Tebaldo Ciù Ciù Marche I.G.P. white wine, by Ciù Ciù Tenimenti Bartolomei.
Ingredients:
- 4 medium-sized eggs
- 400 gr red tomatoes
- 1 egg white
- Breadcrumbs
Method:
Simmer the ripe tomatoes in a saucepan. Once the sauce is ready, pass it through a colander to remove seeds and skin. Separate egg whites and yolks. Cover the yolks with breadcrumbs and put them in the freezer for 4 hours. Meanwhile, whip the egg whites until stiff with a pinch of salt. Preheat the oven to 180°. Prepare a baking sheet with baking paper, and place the beaten egg whites on the baking sheet covered with baking paper, forming four nests. Bake for 8 minutes at 180 °. Fry the egg yolks in plenty of peanut oil for 40 seconds.
Prepare a plate covered with a base with the warm tomato sauce, put the egg white nest on the tomato sauce and place the fried yolk on top of the egg white nest.