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Amarone Eggs




25 min

4 servings


8 eggs
1,2 oz of CIRIO puree Supercirio
1,2 oz of dried mushrooms
2,4 oz of butter
1 onion
1/4 cup of red wine "Amarone"

1 tbsp of Flour
2 tbsp of  vegetable Broth
1/2 tbsp of Vinegar

  1. Hard boil the eggs, then let them cool.
  2. Soak the mushrooms in warm water for about ten minutes, then drain, squeeze and chop.
  3. In a pan, brown the left half of the butter, pour the mushrooms, season with salt, add a little broth and cook Finely chop the onion and sauté in another pan with butter.
  4. Add a spoonful of tomato paste diluted in warm water, and tied the mixture with a spoon of flour.
  5. Add the mushrooms with their cooking.
  6. Wet the whole with 1/4 of red wine Amarone, add a pinch of cinnamon and a tablespoon of vinegar, stir, and cook.
  7. Shell the eggs and cut them in half In a buttered pan, pour a little sauce with mushrooms, lay their eggs and then cover them with the sauce.
  8. Put in the oven for fifteen minutes at 180 ° C.
  9. Serve hot, accompanied with slices of toast bread.

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