The San Daniele according to Oldani | San Daniele roasted, egg sauce, black pepper and rice

by Saturday, May 26, 2012

San Daniele roasted, egg sauce, black pepper and rice

Chef DAVIDE OLDANI, Restaurant D'O, San Pietro all'Olmo in Cornaredo (Mi)

PREPARATION + COOKING: 30 MINUTES

FOR 4 PEOPLE

 

INGREDIENTS

 

FOR RICE

320 g Carnaroli rice

160 g butter

80 g grated Parmigiano Reggiano

2 the saltwater fish

10 ml white wine vinegar

1 g fine salt

EGG SAUCE

80 g egg yolks (4)

200 ml whole milk

1 g fine salt

 

FOR FINISHING

1 (g) ground black pepper

80 g San Daniele ham cut into cubes

10 ml sunflower oil

 

FOR RICE. In a saucepan, then toast the rice, Add the water gradually and bring to cooking. Remove from heat and stir in the butter, Parmigiano Reggiano and vinegar; Add salt, keeping the rice well in onda.

EGG SAUCE. Boil the milk, pour over egg yolks, put on the heat and cook until a temperature of 82° C, then add salt.

FOR FINISHING. Grilled San Daniele cubes for 2 minutes in a pan with a drop of oil. Place the rice, frozen in a Holster, Sprinkle with freshly ground black pepper, arrange the cubes of San Daniele and finish with the egg sauce on rice.

(use granted from Lead, Milan)

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