Ovomozzo – eggs wrapped in mozzarella
Item 1 of 1
- medium
- 4
- 1 hour 30 minutes
Rosanna Marziale playfully disguises a silky sous vide egg in mozzarella in this fabulous vegetarian recipe, with flecks of colour coming from a simple tomato sauce and a scattering of toasted breadcrumbs for texture.
First published in 2015
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Ingredients
Metric
Imperial
Ovomozzo
- 4 eggs
- 150g of carnaroli risotto rice
- 300g of cherry tomatoes, halved
- 1 shallot, sliced
- 50ml of extra virgin olive oil
- 4 buffalo mozzarella
- 50g of breadcrumbs, toasted
- salt to taste
- pepper to taste
SAVE RECIPE
Equipment
- Sous vide or water bath
Method
1
Preheat the water bath to 65°C
2
Cook the eggs (still in their shells) in the water bath for 1 hour. Set aside until needed
- 4 eggs
3
Cook the rice in water for 40 minutes until it is overcooked, blitz in a blender (without draining) and pass the mixture through a fine sieve. Reserve
- 150g of carnaroli risotto rice
4
Grill the tomatoes skin-side down until they are slightly burnt. Peel and discard the skins
5
Sauté the shallot in a frying pan with some extra virgin olive oil, then add the grilled tomatoes and cook for 5–6 minutes. Blend and pass through a fine sieve
- 1 shallot, sliced
- 50ml of extra virgin olive oil
6
Remove the eggs from the shells and drain any excess water
7
Place the mozzarella in the microwave for 1 minute until soft and pliable, then stretch to make a circle. Gently place an egg in the middle of each circle and pull the mozzarella around it to make a ball
8
To serve, place a ladle of the rice purée on the plate with the mozzarella ball on top, drizzle around some tomato sauce, top with breadbrumbs and serve
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