Chef Ambrigio Stefanetti, from Restaurant Vecchia Osteria Seseglio, reveals the secrets of his post-holidays recipe : Poached egg, mushroom broth and caviar.
“After days of feasting, copious lunches and dinners, my favourite time to eat after the Christmas period is through the right balance of leisure, exercise and the preparation of recipes that satisfy our need for a return to nature, simplicity and pampering. Then, I rummage through the fridge and find the ingredients for this simple recipe:
Poached egg, mushroom broth and caviar which, accompanied by a nice loaf of dark bread with seeds, will provide the necessary energy and satisfaction without weighing you down.”
The recipe
(For 4 persons)
For the mushroom stock
- 1,500 litres of water
- 400 g mixed cultivated mushrooms (shitake, champignon, enoki…)
- 1 onion
- 1 celery stalk
- Peppercorns, juniper, rosemary and salt
Place all the ingredients in a pot over a low heat until boiling and simmer for about 30 minutes.
For the poached egg
- 4 very fresh eggs
Cook the whole egg with shell for 40 minutes at 64° in a steamer or roner. Alternatively, prepare a poached egg.
Pour the broth into a deep dish, open the egg while it is still hot and place it in the centre. Garnish with a spoonful of caviar.
Enjoy your meal!
Discover the restaurant Vecchia Osteria Seseglio here : https://www.vecchiaosteria.ch
