Œufs frits Cavour

Ingredients

• 600 gTomato
• 240 gRice
• 100 gOnion
• 60 mlOlive oil
• 40 gButter
• 50 gParmesan
• 100 mlWine
• 1100 mlBroth
• 110 gPassata
• 8 pcsEgg
• 8 gSalt
• 2 gPepper
• 10 gParsley

Instructions

1. 1

   Prepare tomatoes

   • Wash and halve the tomatoes, scoop out the pulp and lightly salt the insides.
   • Heat 1 tbsp olive oil in a pan and pan-fry the tomato halves cut-side down until softened. Remove and keep warm on a serving plate.
2. 2

   Make the risotto

   • Finely chop the onion and sweat it in 2 tbsp olive oil until translucent.
   • Add the Arborio rice and toast briefly. Deglaze with white wine and let it evaporate.
   • Gradually add hot vegetable stock, stirring, until the rice is creamy and al dente (about 18–20 minutes).
   • Stir in tomato passata, 30 g butter and grated Parmesan. Season to taste.
3. 3

   Fry eggs, make sauce and assemble

   • Heat 1 tbsp olive oil in a small pan and fry the eggs to desired doneness. Season.
   • Heat veal stock with 50 g tomato passata, reduce slightly, swirl in 10 g butter and season to taste.
   • Fill tomato halves with risotto, place one fried egg on each half and serve with the warm tomatoed veal jus on the side. Garnish with parsley.