EGG 63°C

pecorino and asparagus sauce

by Tommaso Foglia

HULALÀ COOKING GRAN CUCINA

4 servings

Ingredients

For the pecorino sauce:

400 g Hulalà Cooking Gran Cucina
200 g grated pecorino cheese
Pepper

For the asparagus:

4 asparagus
Extra virgin olive oil
Salt
Pepper
Apple cider vinegar

For the egg 63°C:

4 eggs

Hulalà Cooking Gran Cucina

Preparation

For the pecorino sauce:

In a saucepan, bring the Hulalà Professional Gran Cucina to simmer. Add the pecorino and pepper, mix with an immersion blender to unify the sauce.

For the asparagus:

First wash and clean the asparagus, removing the white end part.
Using a potato peeler or a mandolin, make thin strips from the asparagus for our salad. In a bowl, season our asparagus with oil, salt, pepper and apple cider vinegar.

For the egg 63°C:

Fill a tub or pot with water and set the buzzer to 63°C. When it reaches temperature, immerse the eggs and leave to cook at low temperature for 1 hour. Serve by placing the pecorino creme at the base, break the egg and arrange it on top, finishing off with the fresh asparagus salad.