Uova Barzotto (Medium-Boiled Eggs)
History:
Uova Barzotto, or medium-boiled eggs, is a simple yet beloved Italian preparation. The term "barzotto" refers to eggs that are boiled for a slightly longer period than soft-boiled eggs but shorter than fully hard-boiled eggs. This results in eggs with a firmer white and a yolk that is still creamy, slightly runny, but not as much as in a soft-boiled egg. The barzotto method is a perfect compromise between the delicate texture of a soft-boiled egg and the firmness of a hard-boiled egg, making it ideal for dishes like salads, sandwiches, or served simply with a sprinkle of salt and pepper.
In Italy, Uova Barzotto is commonly enjoyed in various contexts, from simple meals to more elaborate dishes, often accompanied by seasonal vegetables or served on a bed of greens. The texture of the yolk makes it especially suitable for pairing with other Mediterranean flavors, and it has become a popular preparation during brunch or light lunches.
Detailed Recipe (Step-by-Step)
Ingredients:
4 large eggs
Water (enough to fully submerge the eggs)
Salt, to taste (optional)
Freshly cracked black pepper (optional)
Olive oil or butter (optional, for serving)
Fresh herbs (such as chives, parsley, or basil) for garnish (optional)
Fresh bread (for serving, optionally toasted)
Instructions:
Boil the Water:Fill a medium-sized saucepan with enough water to fully submerge the eggs. Bring the water to a boil over medium-high heat. Once the water is boiling, reduce the heat to a gentle simmer.
Cook the Eggs:Gently lower the eggs into the simmering water using a spoon or an egg holder. For Uova Barzotto, cook the eggs for about 7-8 minutes. This will give you firm whites and a yolk that is set but still creamy and slightly runny in the center.
Cool the Eggs:After the eggs are cooked to your desired doneness, carefully remove them from the water using a slotted spoon. Place them in a bowl of ice water or run them under cold water for 2-3 minutes to stop the cooking process and make peeling easier.
Peel the Eggs:Gently tap the eggs on a hard surface to crack the shell, and carefully peel off the shell. If needed, rinse under cool water to remove any lingering shell bits.
Serve:Place the eggs on a plate, season with salt and freshly cracked black pepper to taste. For an extra touch, drizzle with a little olive oil or add a pat of butter. Garnish with freshly chopped herbs, such as chives or parsley, for added flavor. Serve with crusty bread for dipping or alongside a fresh salad.
Wine Pairing
1. Verdicchio dei Castelli di Jesi
Verdicchio, with its bright acidity and citrus notes, pairs beautifully with the creaminess of Uova Barzotto. The wine’s fresh and mineral qualities balance the richness of the egg yolk, creating a harmonious pairing.
Top Producers:
Umani Ronchi: Known for producing vibrant Verdicchio with excellent minerality.
Pievalta: A biodynamic winery creating refined, balanced Verdicchio wines.
Fazi Battaglia: A historic producer of well-balanced, crisp Verdicchio.
2. Frascati Superiore
Frascati, a crisp and refreshing white wine from Lazio, enhances the subtle flavor of the medium-boiled eggs. The wine's floral and citrus notes complement the richness of the egg, and its acidity cuts through the egg’s creaminess.
Top Producers:
Fontana Candida: Known for producing crisp and fresh Frascati wines with good structure.
Casale Marchese: A top producer of Frascati, offering elegance and balance.
Tenuta di Pietra Porzia: A refined producer of Frascati with mineral freshness.
3. Prosecco Superiore di Valdobbiadene
The effervescence of Prosecco Superiore brings a refreshing contrast to the richness of Uova Barzotto. Its lightness and delicate bubbles cleanse the palate, making it an excellent choice for this dish.
Top Producers:
Nino Franco: Known for producing refined Prosecco with fine bubbles and balanced acidity.
Bisol: A leading producer of high-quality Prosecco with bright fruit and fresh acidity.
Valdobbiadene: A top producer offering Prosecco with a complex and mineral-driven style.
Chef Tip:
For a slightly different take, try serving Uova Barzotto with a drizzle of truffle oil or a dusting of freshly grated Parmigiano Reggiano. This will add an extra layer of richness and depth to the eggs. You can also experiment by serving the eggs on top of a bed of sautéed spinach or arugula for added flavor and texture.
By Master Chef Gianluca Deiana Abis.
댓글