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Ovomozzo

Ovomozzo – eggs wrapped in mozzarella

PT1H30M

1
Preheat the water bath to 65°C
2
Cook the eggs (still in their shells) in the water bath for 1 hour. Set aside until needed
  • 4 eggs
3
Cook the rice in water for 40 minutes until it is overcooked, blitz in a blender (without draining) and pass the mixture through a fine sieve. Reserve
  • 150g of carnaroli risotto rice
4
Grill the tomatoes skin-side down until they are slightly burnt. Peel and discard the skins
5
Sauté the shallot in a frying pan with some extra virgin olive oil, then add the grilled tomatoes and cook for 5–6 minutes. Blend and pass through a fine sieve
  • 1 shallot, sliced
  • 50ml of extra virgin olive oil
6
Remove the eggs from the shells and drain any excess water
7
Place the mozzarella in the microwave for 1 minute until soft and pliable, then stretch to make a circle. Gently place an egg in the middle of each circle and pull the mozzarella around it to make a ball
  • 4 buffalo mozzarella
8
To serve, place a ladle of the rice purée on the plate with the mozzarella ball on top, drizzle around some tomato sauce, top with breadbrumbs and serve

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Ovomozzo

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