Tuorlo Confit
Directions
- 1Place egg yolks on a wire rack set on a baking sheet.
- 2Bake the egg yolks in the oven until fully cooked.
- 3Slice a baguette into thick slices.
- 4Drizzle olive oil over the baguette slices.
- 5Season the baguette slices with salt.
- 6Bake the baguette slices until golden brown.
- 7Place the cooked egg yolks into a small bowl with olive oil, rosemary, and peppercorns.
- 8Top each baguette slice with a cooked egg yolk.
- 9Spread the yolk over the bread with a knife.
- 10Grate Pecorino Romano cheese over the bread.
- 11Sprinkle with fresh thyme.
Ingredients
- 4 egg yolks
- 1 cup olive oil
- 1 sprig rosemary
- 4 peppercorns
- 1 baguette
- 2 tablespoons olive oil
- 1 pinch salt
- 100 grams Pecorino Romano cheese
- 1 pinch fresh thyme
Equipment
baking sheetwire racksmall bowlaluminum foilknifeovengrater