UOVA IN QUATTRO MODI

There's no doubt that they're among the most versatile and important ingredients there is. I've always been fascinated by them, especially by their chemical characteristics rather than their flavor. In pastry, in savory dishes, fried, marinated, steamed, and in omelettes. There's an infinite world, which we can begin to discover together little by little. I wanted to start with the simple things, with four recipes that will ensure you never go wrong again. And, I promise, with eggs, it's pretty easy. 4 RECIPES: 1. Perfect scrambled eggs: we'll look at two cooking techniques that yield significantly different results. 2. Frittata with bread: a convenient and delicious version that will introduce you to the frittata in a whole new way. 3. Eggs in purgatory: a dish to mop up and use as a leftover, just what you need when you're short on time but still want a noteworthy meal. 4. Piedmontese Eggs Benedict: I'm becoming increasingly interested in this region's cuisine, and that's fine. Especially when you drizzle a generous helping of Castelmagno fondue over a poached egg. I hope these four recipes have been of interest to you and that you can draw inspiration from the basic techniques to reinterpret them in your own unique way. Videomaker: Website: www.matteosartorello.it YT: @MatteoSartorello01