Mollet egg with funghi cream, panko farofa and Parma

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Mollet egg with funghi cream, panko farofa and Parma

Name: Mollet egg with funghi cream, panko farofa and Parma
Prep time: 30 min
Total time: 30 min
Yield: 4 Porções
Ingredients: 4 unit(s) Eggs at room temperature; 1/2 unit(s) Chopped Onion; 2 unit(s) Minced garlic; 50 g Dried Funghi; 300 ml Fresh cream; 50 g Panko Farofa; 50 g Raw ham

🇧🇷Brazil

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(Português)

30 min(s)

4 servings

Manu Biar

@manubiar

Ingredients
Recipe

Eggs at room temperature4 unit(s)
Chopped Onion1/2 unit(s)
Minced garlic2 unit(s)
Dried Funghi50 g
Fresh cream300 ml
Panko Farofa50 g
Raw ham50 g

Hydrate the mushrooms in boiling water for half an hour.
Separate the funghi from the hydration water. Grind the mushrooms in a food processor or with a knife.
In a medium saucepan, heat a little oil and sauté the onion for 5 minutes. Add the garlic and sauté until the aroma is released. Add the funghi and sauté until it starts to stick to the bottom.
Deglaze the pan with the funghi hydration water (strained) and wait for almost all of it to evaporate.
Add the cream and let it reduce and thicken for 10 minutes over low heat.
Brown the panko farofa in a skillet with oil.
Spread the raw ham leaves on a plate and microwave for 3 minutes until dry and very hard. Wait for it to cool and grind it with your hands until it becomes a crumb.
Cook the egg for exactly 5 minutes and peel it carefully.
Place a ladle of the cream of funghi in a deep dish, the egg on top, and sprinkle the farofa to decorate.

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Mollet egg with funghi cream, panko farofa and Parma

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