Soup of hunched cardoons of Nice Monferrato and eggs
BEER PAIRING:
9 Luppoli Belgian Blanche.
9 Luppoli Belgian Blanche.
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Recipe ingredients:
(for 4 people)
400 g of hunched cardoons of Nice Monferrato
4 hard boiled eggs
500 ml of beef stock
A clove of garlic
Extra virgin olive oil to taste
Vinegar to taste
Salt to taste
Pepper to taste
4 slices of pear
Parmesan cheese d.o.p. to taste
Bread to taste
Water and lemon juice to taste
Preparation:
Clean the hunched cardoons of Nice Monferrato, cut into segments whistle of a length of 5 cm and stored in water and lemon juice, then blanch them in acidic water for about 10-15 minutes and then cool them. Then fry in a pan with extra virign olive oil and vinegar and a clove of garlic, remove the garlic, cover with hot beef broth and cook for 5 minutes, resulting in a soup. Add salt and pepper.
Cut the bread into cubes of 1 cm and roast in oven.
Presentation:
Place a pear slice on the bottom of the pot, add the hunched cardoons of Nice Monferrato soup, sprinkle with Parmesan cheese and boiled egg yolk passed through a sieve and add the roasted bread cubes.
