Poached Egg over Pecorino Fondue #fwcon

fondue 1As I sit here behind my cluttered, neglected desk sipping a cup of over-sweetened, cold coffee, I think back. Just two weeks ago I was relaxing on a Tuscan hilltop, sipping strong Italian coffee wishing that moment would never end. Alas, it did. It always does. However, the memories have to be and will be kept alive, otherwise they fade into discarded, distant dreams. Aside from the visions of scenery and voices of far away friends, I remember the meals. When I first won this trip, I was so excited with the thought of eating so much authentic food. Friends, I’m sorry to say, this trip certainly wasn’t one of the culinary fashion. Out of ten days of eating, we had one really good meal. ONE. I would say I’m disappointed, but this meal was so fabulous that it’s the true savior of all the meal experiences. Saint Pecorino Fondue with Poached Egg, and Truffles; I have seen you in my dreams and welcome your frequent visits.

Not Your 1970’s Fondue

I have been bound and determined to figure out how to make this dish at home. Since Safest Choice Eggs is sponsoring a contest for the Food & Wine Conference, I thought this was the perfect opportunity to give it a shot. Obviously, I had to make a few adjustments to my US version. Of course, $35 per ounce for truffles really isn’t in my budget so I improvised with an Italian white truffle oil. I couldn’t find plain pecorino (which was such a common cheese in Tuscany) therefore I had to sub pecorino romano, which gave it a little more “bite” than I expected. Also, I since there were no actual truffles over the top, I still needed a chewy element which is where the crispy fried local spring onions play their part. Over-all, a pretty close representation of the dish in which I dream. My mouth is happy. fondue collage

Poached Egg over Pecorino Fondue
My representation of a dish we enjoyed in Tuscany.
  • 4 Bulbs of Spring Onions, sliced
  • 1 t. Cornstarch + 1 t. Unbleached Flour
  • 2 TB Extra Virgin Olive Oil
  • 6 oz. Pecorino Cheese, Shredded
  • 2 TB Unbleached Flour
  • 1 small Clove of Garlic, Minced
  • 1 Bulb of Spring Onion, Minced
  • ½ c. White Wine
  • 16 oz. Carton of Heavy Whipping Cream
  • 1 Safest Choice Eggs Yolk
  • Pinch of White Pepper
  • 4 Safest Choice Eggs, Poached
  • Italian White Truffle Oil for drizzling
  • Toasted Bread Slices
  1. Heat the EVOO in a skillet. Toss the spring onion slices in the cornstarch and flour mixture, until well coated. Fry the onions, leaving the excess powder behind, until lightly browned. Give a quick salt and let drain on a paper towel lined plate until used.
  2. Toss the Pecorino shreds in the 2 TB of flour to coat.
  3. In a medium saucepan, heat the white wine with garlic and onion. Do not boil. Let heat until onions & garlic start to look tender. Add the cheese along with the excess flour it was tossed in. Whisk. As it starts to melt, constantly whisk as you pour in the heavy cream. Add pinch of white pepper. Add the egg yolk and continue to whisk until the cheese is melted and the fondue is smooth and starts to thicken. Do not boil or overheat as the cream will break.
  4. To plate, pour fondue into the bottom of a shallow plate or bowl, top with poached egg, crispy onions and a drizzle of truffle oil. Serve with homemade bread toasts.

3 Responses to Poached Egg over Pecorino Fondue #fwcon
  1. Angela
    June 11, 2014 | 1:23 PM

    This is killing me, it looks so good. And hey, I will see you at the conference in Orlando!

    • Toni
      June 11, 2014 | 2:35 PM

      Thank you! I was just happy to have that taste again :) Unfortunately, I won’t be attending in Florida unless I can win one or more of these recipe contests. Italy pretty much chewed up the travel budget this year :) Crossing my fingers though!!

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