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Uova in Cocotte con Funghi Porcini, Taleggio e Patate Croccanti (Italian Baked Eggs with Porcini Mushrooms, Taleggio and Crispy Potatoes)
A rich Northern Italian brunch cocotte with baked eggs, porcini, Taleggio, crisp potatoes, herbs, and toasted bread.
6 min read
Uova al Forno con Pomodoro, Burrata e Basilico (Italian Baked Eggs with Tomato, Burrata and Basil)
Baked eggs in concentrated San Marzano tomato sauce with burrata, basil, olive oil, and grilled rustic bread.
6 min read
Uova in Cocotte con Spinaci, Parmigiano e Tartufo Nero (Italian Baked Eggs en Cocotte with Spinach, Parmigiano & Black Truffle)
Story of the Dish Eggs baked in individual cocottes belong to the broad European tradition of gentle egg cookery, but the combination of spinach, Parmigiano Reggiano, nutmeg, and black truffle gives this version a distinctly Italian identity. The cocotte method protects the eggs from harsh direct heat and creates a custardy texture that is difficult to achieve in a skillet. The dish is built in layers. Spinach forms the savory base, cream buffers the heat and adds richness, P
6 min read
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