Teresa Favi
Poached egg, asparagus, colonnade lard and Tuscan pecorino cheese by Chef Cristoforo Trapani of La Magnolia Restaurant in Forte dei Marmi
At the home of the young starred Chef, promoter of a "Tuscan-Campana fusion" cuisine, with a recipe not to be missed
One of the brightest stars of international cuisine, star chef Cristoforo Trapani, culinary soul of La Magnolia Restaurant, Hotel Byron in Forte dei Marmi, offers a gastronomic experience to discover, with his cuisine that he himself defines a sort of "Tuscan-Campana fusion".
Great protagonists are the authentic flavours of local products, always fresh and strictly seasonal.
The chef Cristoforo Trapani
La Magnolia Restaurant, guided by the skillful hands of the starred Chef Cristoforo Trapani, welcomes guests with its elegant and intimate atmosphere. During the summer, lunch and dinner are also served by the pool.
Ristorante La MagnoliaThe à la carte menu captures the imagination with its simplicity and wealth of flavours.
The recipe
Ingredients for 4 people:
4 fresh eggs
16 asparagus
4 slices of lard
200 gr of Tuscan pecorino cheese
Salt & Pepper q.b
Evo Oil q.b.
Procedure:
Wash the asparagus, cut the tips and blanch for a few minutes in salted water.
In plenty of salted water add a little vinegar and cook the egg for 3-4 minutes.
Final assembly: polish the asparagus tips with the evo oil and place the egg on top, on the egg spread a slice of lard, a grated pecorino cheese and pepper.
