Ponti Glaze with Balsamic Vinegar of Modena 250g

62-degree cooked egg on Robiola cheese cream with Ponti Aceto Balsamico di Modena P.G.I. Glaze
Ingredients (serves 4):
4 eggs
300 gr Robiola cheese
150 gr cooking cream
40 gr Ponti Aceto Balsamico di Modena P.G.I. Glaze


Method


Start by making the Robiola cheese cream: pour the cooking cream into a saucepan and heat it up.
When hot, remove the pan from the heat and add Robiola cheese, salt and pepper, mixing them until smooth and creamy.
To make the eggs, cook them in a steamer at 62C (143,6 F) for one hour.
After one hour, peel the eggs and arrange them on a plate on a bed of Robiola cream.
Finish the dish adding a pinch of salt and a dash of Ponti Aceto Balsamico di Modena P.G.I. Glaze.

Plastic Bottle

Storage:
Best before: see bottle neck.

Ponti

Ponti, a family owned company now at its ninth generation, founded in 1787 in Sizzano, Italy, is now a world leader in the production of superb balsamic vinegars, pickles, condiments and ready-made sauces.

Ponti is a member of Ciao Gusto - a unique family of leading Italian food and drink companies. Bringing you the finest authentic flavours from the brands Italians truly love.



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Ponti S.p.A.,
Via E. Ferrari, 7,
28074 Ghemme (NO),
Italy.

Ponti S.p.A.,
Via E. Ferrari, 7,
28074 Ghemme (NO),
Italy.
ponti.com