Blind Pisan-style

Cieche alla Pisana

Blind fish cooked with garlic and sage, bound with egg yolks, Parmigiano Reggiano and lemon and baked au gratin.

4 servings

Easy

Tuscany

EasyTuscany

Pisan-style ceche is a flavorful and concentrated dish, perfect for enhancing the delicate flavor of ceche with an aromatic sauce and a smooth finish. The dish combines the intense notes of garlic, the scent of sage, and the freshness of lemon with the creamy texture of egg yolks and Parmigiano Reggiano. Cooking in baking pan It keeps the base moist and allows the flavors to distribute evenly, while the final baking creates a light gratin on the surface. This recipe is typical of Tuscan cuisine, as indicated for this preparation. The result should be hot, well-mixed, and lightly golden, with a balance between the tender texture of the ceche and the egg sauce, without drying out too much. the mixture.

Instructions

Voice reading

6 steps · natural Italian voice

Prepare the aromatic seasoning

Pour the extra virgin olive oil into a baking pan and add the cloves of garlic. Brown them over medium heat until they're lightly golden and fragrant, then remove them immediately to avoid them becoming bitter. Add the sage leaves and let them cook briefly in the hot oil.

Cook the blind eels

Add the well-washed cepes to the baking pan and cook them in the sauce, turning them often to distribute the heat evenly. Season with salt to taste and pepper. If the bottom tends to dry out before cooking is complete, add a little water at a time: the mixture it must remain moist, without becoming soupy.

Prepare the egg cream

Beat the egg yolks in a bowl with the Parmigiano Reggiano grated cheese and the juice of half a lemon. Soften the mixture with some tablespoon of water, mixing until you obtain a smooth and homogeneous preparation, free of lumps and soft enough to spread easily on the blind eggs.

Unite the mixture

Pour the mixture of egg yolks, Parmigiano Reggiano and lemon directly onto the cooked cephalopods. Stir quickly and gently to coat the ingredients without dispersing the dressing. Finish this step when the cream appears well-distributed and the cephalopods are coated in an even layer.

Gratina in the oven

Transfer the baking pan in preheated oven at (428°F) 220°C and leave to brown for the time necessary to form a lightly golden surface. Check the cooking without overcooking: the browning should be light and the mixture of freshly set egg, not dry.

Evaluate the Viareggio variant

For a simpler preparation, after having colored the garlic with the sage and the chili pepper, just add the blind ones. Salt, add pepper, cover the baking pan and cook with the lid on, checking that they are tender and well flavoured in the aromatic sauce.

Chef's Tips

Pour the mixture of egg yolks, Parmigiano Reggiano and lemon on the still hot blind eels, mix quickly and finish the gratin immediately to avoid the egg from curdling unevenly.