Ovomozzo – eggs wrapped in mozzarella

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Rosanna Marziale playfully disguises a silky sous vide egg in mozzarella in this fabulous vegetarian recipe, with flecks of colour coming from a simple tomato sauce and a scattering of toasted breadcrumbs for texture.

First published in 2015

Ingredients

Metric

Imperial

Ovomozzo

  • 4 eggs
  • 150g of carnaroli risotto rice
  • 300g of cherry tomatoes, halved
  • 1 shallot, sliced
  • 50ml of extra virgin olive oil
  • 4 buffalo mozzarella
  • 50g of breadcrumbs, toasted
  • salt to taste
  • pepper to taste

Equipment

  • Sous vide or water bath

Method

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
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
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
First published in 2015

‘The Queen of Mozzarella’, Rosanna Marziale is spearheading new Southern Italian cuisine, repurposing this buffalo cheese into creative new dishes.

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