Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Confit egg yolk
Whipped ricotta
How it's done
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Confit egg yolk
Place the egg yolks in a small ovenproof dish. Carefully pour in the oil. The yolks should be completely covered with oil. Add the garlic.
To bake
Approx. 40 mins. in the lower half of an oven preheated to 80 °C.
Whipped ricotta
Using the whisk on a mixer, thoroughly mix the ricotta, lemon zest, lemon juice and oil, season to taste, then spread over the bread. Garnish with the cress and herbs. Drain the egg yolks, place on top, season.
| Tip: | Confit egg yolk can also be served on vegetables or pasta. |
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