by patrizio_eccechina
Share
Ingredients
Procedure
Bake the almond fillets in the oven at 150 degrees until golden brown.
Steam the potatoes, mash them and process them in a pan with Extra Virgin Olive Oil, salt and pepper.
Place the eggs in a steam oven at 65 degrees C for about 45 minutes or soak them in water at the same temperature. If not using immediately, cool them.
Serve the dish with the potatoes as the base, then the shelled egg and toasted almonds. If desired, decorate with purple potato powder.
Oil and Flavor: perfect pairings for your recipes
The recipe turns out to be very balanced with non-sparkling flavors, and for this we need an evo oil such as Cucco, a cultivar typical of the coastal hills of the province of Chieti in Abruzzo. A monocultivar not very well known but interesting, medium fruity, tending to green, with hints of almond and artichoke. The bitter and spicy notes are of medium-light intensity. The color is yellow and from a medium fluidity.
