Parmigiano Reggiano polenta baked eggs
The Parmigiano Reggiano stock transforms otherwise wasted ingredients and brings a wonderful depth of flavour to these delicious baked eggs. It’s really versatile too - you can easily swap in your favourite vegetables and use what’s in season. It makes a hearty brunch or speedy midweek supper.
Serves 4
Time: A couple of hours
Course: Main course
INGREDIENTS
For the Parmigiano Reggiano stock:
A couple of handfuls of the following vegetables or their trimmings, celery, carrots, fennel, leeks, onions
100g Parmigiano Reggiano rind
sea salt and black pepper
For the polenta baked eggs:
900ml Parmigiano Reggiano stock
200g quick-cook polenta
50g butter
100g Parmigiano Reggiano, finely grated
sea salt and black pepper
100g baby spinach, roughly chopped
350g roasted red peppers, roughly chopped
4 eggs
1. Start by making the stock. Roughly chop the vegetables and place in a saucepan. Add the Parmigiano Reggiano rind, cover with 1 litre of cold water, then season with a pinch of sea salt and freshly ground black pepper. Bring to a boil, then reduce to a simmer and cook for 1hour, or until the broth is rich and flavourful, then strain and set aside.
2. Preheat the oven to 200°C. To cook the polenta, place a shallow casserole dish (roughly 30cm wide) over a medium heat. Pour in 800ml of the Parmigiano Reggiano stock and bring to the boil, then reduce the heat to low. Slowly pour in the polenta, whisking constantly for 5 minutes, or until the mixture thickens, then beat in the butter and the Parmigiano Reggiano. Season with salt and pepper.
3. Stir in the chopped spinach and roasted red peppers, then use a spoon to make 4 divots in the polenta. Crack an egg into each well, then bake uncovered for 8-10 minutes, until the eggs are cooked to your liking.
4. Serve up in the middle of the table with plenty of grated Parmigiano Reggiano over the top. Delicious with a simple mixed leaf salad.
Пікірлер: 70
Gennaro Contaldo is a national treasure indeed. Such an amazing human being.
Hello! My name is Alexander, I'm from Russia, I'm not sure that the maestro himself will read this text, but I would really like to thank him from the bottom of my heart for his recipes and video lessons about cooking pizza and many other Italian dishes. Over the past 10 years, I have raised the level of my pizza so much that I may have surpassed the teacher himself, no matter how bold it sounds! And I would like to thank you for everything that has been done for us, his readers and viewers. Italian cuisine is gold!
Genaro's passion for food and life in general is infectious. Always improves my mood and how I approach to my day after watching him.
I haven't seen Genaro in a long time on KZread, I'm happy to see him.
Seeing the two of them together makes me so happy 😊
This guy is underrated in the cooking community. He is humble, funny and most importantly this cooking and recipes are original and straight. forward.
I love to make polenta! I make it with tomatoes, mushrooms, and Italian sausage as a tradition every Christmas Eve! In Italy they would make it then and it was considered the famine meal before the feast on Christmas Day!
OMG! That video made me really happy. 😃👍
This game for two with this particular woman is wonderful! There are some videos you should definitely make together! This is a very good format! Great couple of chefs!
Gennaro, you know how to made my day 🙌❤️ thanks for the recipe! love you 🙃
Whyyyy you coookingggg sooooooo gooooood Gennaro?!!!!😂
I've never cooked polenta but this recipe is probably going to make me change that. Always great to see from Gennaro. All the best.
I've used the rind of parmigiano reggiano many times when making pumpkin soup. Never thought of stock; that's such a brilliant idea.
She's right - Gennaro IS a national treasure, I don't like many TV cooks, but he is the real deal! Viva Gennaro!
Thank you both for a very good recipe you 2 were making me laugh in this video 🤣🤣🤣
entlich mal wieder ein nice Video THX.... grüsse aus Deutschland
Tökéletes és egyszerű recept . Köszönöm 🤗❤️
Sweet couple !!!
WHY HIS GUY COOKING SOOOOOOOOO GOOOOOOOOOOOOD????????
È un piacere speciale vederti Gennaro.