Poached egg, zucchini cream and Parmigiano Reggiano beignets | Federico della Vecchia | Chef Recipes
Poached egg, zucchini cream and Parmigiano Reggiano beignets | Federico della Vecchia
Ingredients
- 2 whole eggs
- 20 g egg white
- 60 g Parmigiano Reggiano cheese
- 2 zucchini
- Salt and oil to taste
- 50 g carrots
- 50 g friars' beard
- 50 g colorful rib
- 100 g fresh peas
- 100 g fresh broad beans
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