Ovoli Fricassee with Eggs and Potatoes

Fricassea di Ovoli con Uova e Patate

Fricassee of ovoli and potatoes, bound with egg yolks and lemon and finished with pepper.

4 servings

Easy

Mushroom fricassee with eggs and potatoes is a warm and hearty dish, suitable for lunch or dinner where you want to enhance the full flavor of the mushrooms with a simple but careful preparation. The consistency comes from the combination of the potatoes, which become soft during cooking, and the mushrooms, which must be kept whole and delicate during cooking. shallow panThe oil and garlic dressing creates a fragrant base, while the egg yolk and lemon juice sauce adds creaminess, freshness, and a pleasant acidity. The gentle cooking in terracotta promotes even blending and requires gentle movements to avoid breaking the mushrooms. Fricassee is a traditional Italian dish.

Instructions

Voice reading

7 steps · natural Italian voice

Clean the eggs

Clean the ovoli with a slightly damp cloth, without immersing them in water, then dry them with a clean kitchen towel Flaxseed. Cut them into thin, even slices, so they cook evenly and maintain their texture better during cooking.

Slice the potatoes

Peel the potatoes and cut them into roundsMaintain a uniform thickness, so that the slices cook together and can blend with the ovoli without falling apart excessively.

Brown the garlic

Crush them well cloves of garlic or chop them, according to the desired result. Brown them in a earthenware pot with extra virgin olive oil, until they release their aroma without darkening: too intense a color would make the base bitter.

Combine mushrooms and potatoes

Pour in shallow pan the ovoli and the potatoes, then salt Carefully. Stir gently to distribute the seasoning without breaking the mushroom slices; the bottom should remain well-greased and fragrant, ready to withstand gentle cooking.

Cook gently

Cook over low heat, shaking slightly the shallow pan Instead of stirring vigorously, add a ladle of hot water if the bottom tends to dry out or stick. Continue stirring until the potatoes are tender and the ovoli are cooked but still whole.

Prepare the fricassee

Beat the egg yolks well with the lemon juice until you obtain a smooth and fluid mixture. The mixture It must blend without streaks, with a distinct lemon scent and a consistency suitable for coating the preparation.

Complete and serve

Once cooked, pour the mixture of egg yolks and lemon on the ovoli and potatoes, preferably off the heat, distributing it evenly. Finish with a generous grind of pepper and serve immediately, once the sauce is creamy and enveloping.

Chef's Tips

Pour the egg yolk and lemon sauce off the heat, so the egg thickens gently without curdling into lumps and coats the mushrooms and potatoes evenly.