Tuorlo Confit

0
Serves 3
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Directions

  1. 1Crack 4 eggs and separate the yolks from the whites.
  2. 2Crack 4 eggs and separate the yolks from the whites.
  3. 3Crack 4 eggs and separate the yolks from the whites.
  4. 4Place the egg yolks on a wire rack on a baking sheet.
  5. 5Place the egg yolks on a wire rack on a baking sheet.
  6. 6Place the egg yolks on a wire rack on a baking sheet.
  7. 7Bake the egg yolks in a preheated oven (temperature not specified).
  8. 8Bake the egg yolks in a preheated oven (temperature not specified).
  9. 9Bake the egg yolks in a preheated oven (temperature not specified).
  10. 10In a bowl, add olive oil, rosemary, and salt.
  11. 11In a bowl, add olive oil, rosemary, and salt.
  12. 12In a bowl, add olive oil, rosemary, and salt.
  13. 13Gently place the cooked egg yolks in the bowl with the olive oil mixture.
  14. 14Gently place the cooked egg yolks in the bowl with the olive oil mixture.
  15. 15Gently place the cooked egg yolks in the bowl with the olive oil mixture.
  16. 16Slice a baguette into pieces and arrange them on a baking sheet.
  17. 17Slice a baguette into pieces and arrange them on a baking sheet.
  18. 18Slice a baguette into pieces and arrange them on a baking sheet.
  19. 19Drizzle olive oil on the baguette slices.
  20. 20Drizzle olive oil on the baguette slices.
  21. 21Drizzle olive oil on the baguette slices.
  22. 22Bake the baguette slices in a preheated oven (temperature not specified) until golden brown.
  23. 23Bake the baguette slices in a preheated oven (temperature not specified) until golden brown.
  24. 24Bake the baguette slices in a preheated oven (temperature not specified) until golden brown.
  25. 25Using a slotted spoon, place a confit egg yolk on each piece of toasted bread.
  26. 26Using a slotted spoon, place a confit egg yolk on each piece of toasted bread.
  27. 27Using a slotted spoon, place a confit egg yolk on each piece of toasted bread.
  28. 28Grate parmesan cheese over the egg yolks and toasted bread.
  29. 29Grate parmesan cheese over the egg yolks and toasted bread.
  30. 30Grate parmesan cheese over the egg yolks and toasted bread.
  31. 31Garnish with fresh rosemary.
  32. 32Garnish with fresh rosemary.
  33. 33Garnish with fresh rosemary.

Ingredients

  • 4 eggs
  • 4 eggs
  • 4 eggs
  • 1 cup olive oil
  • 1 cup olive oil
  • 1 cup olive oil
  • 1 sprig rosemary
  • 1 sprig rosemary
  • 1 sprig rosemary
  • 1 baguette
  • 1 baguette
  • 1 baguette
  • 0.5 cup olive oil
  • 0.5 cup olive oil
  • 0.5 cup olive oil
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 100 gr parmesan cheese
  • 100 gr parmesan cheese
  • 100 gr parmesan cheese

Equipment

baking sheetovenaluminum foilbowlknifegrater