Uova in Camicia con Asparagi e Parmigiano (Italian Poached Eggs with Asparagus and Parmigiano Reggiano) Story of the Dish A spring plate of crisp-tender asparagus, poached egg, silky Parmigiano fondue and a delicate Parmigiano crisp. Servings & Timing Serves 4. About 30 minutes. Ingredients 4 fresh eggs; 2 tbsp white wine vinegar. 1½ lb green asparagus; 2 tbsp EVOO; 1 tbsp butter. Fondue: ¾ cup heavy cream, 3 oz Parmigiano, 1 tbsp butter. Crisps: ½ cup grated Parmigiano. Fini

Uova in Camicia con Polenta e Gorgonzola (Italian Poached Eggs with Creamy Polenta and Gorgonzola Fondue) Story of the Dish A Northern Italian combination of very soft polenta, Gorgonzola Dolce fondue and a poached egg whose yolk becomes part of the sauce. Servings & Timing Serves 4. About 45 minutes. Ingredients Polenta: 1 cup yellow polenta, 3 cups water, 1 cup whole milk, 1 tsp salt, 2 tbsp butter, ½ cup Parmigiano. Fondue: 4 oz Gorgonzola Dolce, ½ cup heavy cream, 2 tbsp

Fior di latte is one of the purest flavors in Italian gelateria. With no chocolate, fruit, coffee, nuts, or egg yolks to dominate the palate, the quality of the milk and cream is completely exposed. The best version is fresh, clean, lightly sweet, dense rather than fluffy, and delicate enough to pai