FRICH DEL MARGHÉ (and variations with tomato and sorrel) Ingredients (for 4 people):
4 eggs, 200g of "MACCAGNO RISERVA" Caseificio Pier Luigi Rosso, 200g of "TOMA VALLE ELVO", 50g of our "LIRIN"butter, salt and pepper.
- Variation with tomato: add 4 ripe San Marzano tomatoes for sauce.
- Variation with sorrel: add 400g of sorrel (rumex acetosa) Preparation:
Melt the butter in a saucepan until golden, turn down the heat and add the cheese cut into cubes, stirring as it melts. Then add the whole eggs and cook for another minute, add salt and pepper to taste. The eggs should remain soft. Serve piping hot with a large slice of polenta.
- Version with tomato: add the tomatoes cut into pieces to the golden butter before the cheese, and cook them for five minutes, then add the cheese and continue as for the normal frich.
- Version with sorrel: add the sorrel to the golden butter before the cheese and cook it for ten minutes, then add the cheese and continue as for the normal frich.