Poached egg with artichoke and cream of hard Bra Dop Valgrana
200 g of hard Bra Dop Valgrana
2 dl of milk
An egg and a yolk
Procedure for the fondue
Heat the milk to 60° joining the hard Bra in small pieces. Melt bain-marie and then add the
Procedure for the artichokes
Clean and cut the artichokes into thin slices, stir- fry them with oil and garlic for 5 minutes.
Procedure for the poached egg
Boil a small pot of water and break an egg into it. Cook the egg, remove it after 3 minutes e and lay it on the fondue. Cover everything with sautéed artichokes.
Chef Paolo Lautero