The recipe for the egg in the garden by Eugenio Boer, a starry dip in the awakening of spring

A triumph of colours, flavours, spring scents in the recipe of chef Eugenio Boer with a Michelin star. Its egg marries refined taste and healthy properties in an elegy of nature

With the arrival of the beautiful days, after the rigors of a winter that has made itself particularly felt with rigid temperatures in its tail, there is a desire for the outdoors, for walks in the meadows, in the woods, to take a look at the vegetable garden to cheer up the spirit and the eyes by verifying the awakening and flowering of nature. Desire for light and perfumes to breathe deeply, but also light flavors and benefits that only spring can offer. Eugenio Boer, Dutch by blood "born by mistake in Italy" 45 years ago, but very Italian by choice, starred chef of the Bu:r restaurant in Milan, firmly rooted in traditional Italian gastronomic culture, proposes a recipe that is an invitation to stroll around the fields and for the vegetable garden to fill a basket of essences, vegetables and greens, from which to obtain an extremely refined dish that is a real and uncontainable explosion of nature, a reserve not only of smells, flavors and colors but above all of nutritional properties and beneficial virtues for our body from radicchio to dandelion, from courgettes to peas, from carrots to asparagus, from chard to lettuce to rosolaccio, from mizuna to baby spinach. a real regenerating spring party to be enjoyed in joy

The recipe of the egg in the garden

Ingredients:

4 Selva di Morbegno eggs (alternatively chicken eggs that roam freely in the meadows)

Procedure:

Bring lightly salted water to the boil in a saucepan and immerse the eggs in it for 5 minutes. Remove them from the water and let them cool in cold water.

For the Dandelion herb and vegetable extract

Ingredients:

Scraps of all vegetables

1 bunch of dandelions

10ml Taggiasca extra virgin olive oil

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Procedure:

Take all the scraps that will come from creating the "little garden" around the egg and after having carefully washed them pass them from raw to the green star (horizontal cold extractor) then in turn pass the dandelion and emulsify with the oil and salt. Store in the fridge

For the almond ricotta

Ingredients:

500ml of homemade almond milk obtained from 150g of peeled almonds and 550g of natural water blended and decanted into a clean cloth

500ml of homemade roasted almond milk made from 150g of unpeeled and toasted almonds

180g for 10 minutes and let it cool and 550g of natural water blended and set to decant in a clean cloth

44g of filtered untreated lemon juice from the Amalfi Coast

16g of salt

Procedure:

Bring the two almond milks to the boil, turn off and wait for the mixture to return to 85 degrees, then add the lemon juice and salt. Give 3 turns with a spoon, cover with plastic wrap and wait for it to cool. At this point, take a colander and line it with a cheese cloth and place it over a basin. Pour the mixture which, filtering, will release the whey on the bottom and the curds thicken on the sides of the cloth. Wait until everything has drained and place in the refrigerator. If you can, use a ricotta punch where you can store it so that it takes shape.

For the vegetables:

Ingredients:

4 pieces of radicchio

2 courgette flowers

2 radishes

100g of peas

100g of broad beans

2 white plates

2 green plates

4 green beans

2 camone tomatoes

1 bunch carrot

1 carousel

1 Genoese courgette

1 trumpet courgette

Wild asparagine

Violet asparagus from Albenga

Bassano white asparagus

Mizuna green

Mizuna red

Spinach

Sanapum leaves

Red beets

Yellow beets

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Red chard

Baby lettuce

Rosolaccio

Preparation:

After having thoroughly washed all the vegetables, start preparing the vegetables that need to be blanched such as: asparagus, green beans, broad beans and peas, taking care not to throw away the skins (which will be used for the extract like all the other cutting waste) the tomatoes will cut into 4 seasoned and burnt on the grill. The trombetta zucchini will be made in scapece when cold, then a hot marinade made with white wine vinegar, extra virgin olive oil, bay leaves, salt and pepper will be poured hot on the zucchini cut into slices. The rest of the vegetables will be seasoned with oil, salt and freshly ground black pepper

Composition of the dish:

Arrange a spoonful of almond ricotta and the egg on top, arrange the vegetables harmoniously and complete at the table with the vegetable extract and a slice of "green" bread seasoned with oil and salt