Sauce
Instructions
Put a bouquet of herbs in the cream and milk, mix everything together and leave to infuse for an hour.
Oven at 220 degrees.
Coarsely chop the other bouquet and cook it in butter with chopped onion.
Pass the butter into a sieve.
Beat the egg yolks until they are slightly thick.
Remove from the milk and cream 1 degrees bouquets and add butter, Robiola cheese, grated egg yolks, a pinch of salt and pepper and nutmeg.
Mix well and pour it into the egg whites.
Put the mixture in a buttered ovenproof dish deep.
Place the baking dish in a larger pan filled with hot water and bake for 30 minutes.
Wine: Dolcetto d'Alba (Piemonte), 1-3 years.
Ingredients and dosing for 4 persons
- 2 bouquet of herbs (sage, rosemary)
- 1 3/4 cup of cream
- 1/2 cup of milk
- 3 eggs
- 1/2 chopped onion
- 20 g of butter
- 1 tablespoon of robiola cheese grated cheese
- Nutmeg
- Salt
- Pepper