Blueprint For Hogwarts

IN EGG OF IN-CIAREGHIN Cereghino (seconds, eggs, london, customs and traditions)

Last night the little family came to the nest few at a time: first the child completely discredited by the football field, and then to wash with prewash, then my husband finished the workout, then little that was from a girlfriend to play ... .. and what do you think I could cook??

To put to rest all I ask "What do you want to cenaaaaa?? "In unison and their" spaghetti red and green ... .. I eggs! ".... Their creativity flows freely ... .. but I can live with them, just little, poor things were altered, and freezing ... ..

to lay eggs as they like to say I would be very easy but the famous fried egg I do as my grandmother and is called ...

; ; ; OF IN Cereghino

alas I have noticed that on the net there are many sites that mention this recipe, but then the pictures do not reflect entirely the result you get if the same recipe is successful, perhaps because the majority of people like to see the egg into the pot as if it were painted? Who knows .... However, what you see here is the result of the REAL old recipe that I have ever seen appear in cocottine grandmother.

know why they call it? Why look through the eyes of the imagination the egg resembles the "bald spot" of the friars; ciereghin in Lombard is the altar boy (once aspiring priest, now even the children who accompany the men during the Mass) and the figure brings us precisely to the image of the tonsure of the friars that is the hair found only on the circumference of the head with a nice open circle on top.

EGGS IN CIEREGHIN

• Cocotte mono (or china clay)
• 1 or 2 eggs per person
• 1 knob of butter abundant
• salt

Melt the butter until it almost burned (and this is the difference that makes this recipe the old recipe. We all know that the butter as well as all seasonings should not be taken at that point the heat but if we want to know ... .... ), pour the egg without breaking the egg white and salt only partly to prevent stains from forming on the yolk (the ones you see in the picture are a little given the fact that I move the casserole during cooking and a little seasoning from me we end up with a spoon to above)

Time 1 or 2 minutes the egg white is cooked while the yolk remains soft and ready to nest with bread or polenta (the word pucca seems to derive from Vulgar Latin * Punct - "dip"-and then through the Milan became pucià )