– Uovo Al Vapore –
When I reflect on my family traditions, I realize that we don’t have any special dishes or secret recipes that we continue today. My family is not so big on cooking due to our dysfunctional- sometimes chaotic – and constantly busy schedules. As I might’ve said before, I am the oldest of 6 children who (all but 1) have school, practice, work, and homework. Due to our busy lifestyles we normally order out or heat up a pre-made meal. Throughout my childhood, I wasn’t raised learning how many cups of flour go into a batter for pancakes or how to stuff a turkey for thanksgiving. I was raised knowing when to put the ramen powder packet in the boiling pot of instant noodles. I was taught how to clean white rice and start the rice cooker. I realized throughout my life that I didn’t have many traditions and my parents are not to blame. I understand the value of having family traditions and I want to bring that back into this family dynamic.
Along with this Writing For College course, I am currently taking a cooking class called Topics In Nutrition where I formed a strong foundation of food science as well as techniques of cooking. Because of these classes, I found a deep appreciation for cooking and truly enjoy it. In class, we’ve made Italian dishes like Crostatina Di Frutta, Caponata Di verdure, and Risotto Cacio e Pepe. The most recent dish we made was called Uovo Al Vapore aka The Vapored Egg. This is how we made it…
What you’ll need for a serving size of 2:
- 60 g Taleggio Cheese
- 60 ml fresh cream
- 4 eggs
- 100 g cherry tomato
- 5 g cane sugar
- Extra virgin olive oil
- ¼ orange zest
- Thyme
First, begin with the cherry tomato confit since it will need to bake in the oven for 60 minutes. Start by cutting the tomatoes in half and placing them on a baking sheet with baking paper. Season them with orange zest, olive oil, thyme, garlic (optional), salt, pepper, and cane sugar. Cook at 80º for around 60 minutes.
Secondly, make the fonduta (fondue). Heat up the fresh cream and begin to cube the cheese. Once the cream begins to boil, add the cheese. Constantly stir the pot as the cheese melts. When completely blended, shut off the heat and set the fondue aside
Now for the real challenge… the eggs. To make Uovo al vapore first separate the whites from the yolks. This next step might take a little more strength and patience. Whip the whites until firm creating a thick foam, so thick that it will not fall out of the bowl when flipped upside down. Be sure there is no egg yolk within the whites or else it will not work. Brush some olive oil over a foil of cling film and put half of the whipped whites on the cling film, creating a circle base. Then make a tiny crater in the center to add the yolk in. Carefully transfer the yolk into the crater without breaking the yolk. (If the yolk happens to break while inside of the whipped egg whites it should be okay. ) Then cover the yolk with the other half of whites, creating a mozzarella looking shape. Wrap the “mozzarella” in the cling film and cook in the oven at 100ºc (steam function) for 6-7 minutes.
Finally, when plating the dishes create a filled circle of fondue in the center of the plate. Place the vapored egg on the circle fondue. Add the tomatoes around the dish and on top of the egg. Finish with a swig of olive oil on top and the dish with salt and pepper. Serve immediately.
Buon appetito! I hope you enjoy this dish just as much as I do. I’m thankful to have learned this recipe and I’m excited to bring it home with me to share with my family and friends. Although I did not grow up cooking like this, it is never too late to start doing it more often. This is one tradition I am more than happy to continue.
kaiusrootz 