Soft egg with hard Bra fondue and roots | Ugo Alciati and Fabio Sgrò | Chef Recipes | Reporter Gourm
Soft egg with hard Bra fondue and roots | Ugo Alciati and Fabio Sgrò
Ingredients
- 250 g of hard Bra cheese
- 125 g water
- 125 g of milk
- 0.5 g of xanthan
- 4 eggs
- White wine vinegar to taste
- 200 g turnips
- 80 g daikon
- 80 g carrots
- 60 g of potatoes
- 60 g of celeriac
- 20 g radishes
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