Italians describe the weather as ‘Belgian’😅. We finally hope to see some snow on the Tuscan landscape.
Before making my weekly shopping list, I ask Iris for a few tips. One of those is on our plate tonight, some real simple carrot puree with an egg in the middle. This dish was often made by ‘moeke Nik’, their still beloved nanny.
I’m not so into puree, but I’m ‘allowed’ to prepare it my way.
For 2p wash and chop 800 grams of carrots ( if they are really fresh you don’t have to remove the skin). Put them in a pan filled with salted water and some bay leaves. Boil until tender During the last 15 minutes of cooking time, add 400 grams of peeled and chopped potatoes. Drain but not too thoroughly. Smash.
Chop 4 garlic cloves, 1chili. Put the same pan on the fire. Allow the liquid to dry. Add a drizzle of olive oil. Bake the garlic, the chili, 2 teaspoons of cumin seeds, 2 teaspoons of green curry paste and bake for a few minutes.
Add to the puree. Mix with 100 grams of ricotta. Taste, add pepper, salt. Spread in an oiled dish. Finish with 1 table spoon of almond flour and a little drizzle of olive oil. Bake in the oven at 180° for 20-30 minutes.
Serve with a poached or soft boiled egg and some green salad.
PS to poach an egg you need boiling water with vinegar. A special spoon can help you to keep everything together but it’s not necessary. The eggs need to be really fresh. Crack the egg in a cup. Poach 1 egg at a time to play it safe. Heat the water and stir to create a kind of whirlpool. The water doesn’t really need to boil, 80° is enough. Put the egg in the water. Once the egg white is firm, after a few minutes, the egg is ready. Put the egg on kitchen paper. It all sounds complicated, but once you’ve done it once, you know how.