Savory waffles with agretti and poached eggs
For the waffles
120 g of 100% Italian Wheat type 0 flour
60 ml of fresh milk
20 ml of extra virgin olive oil
40 g of grated Parmesan cheese
2 teaspoons of baking powder for quiches
2 medium eggs
For the filling
A bunch of agretti
First, wash the agretti carefully, rinsing them several times under running water, then toss them in a pan with a little oil and salt.
Separately, work the eggs, milk, oil and grated cheese in a large bowl, then add the flour, baking powder, salt and pepper. When the mixture is smooth and homogeneous, heat a waffle iron and cook: for a perfect waffle, put just half a ladle of dough and cook for about 3 minutes.
In the meantime, you can prepare the egg. Boil the water in a large pot with two tablespoons of vinegar: once it boils, lower the heat and, with the help of a whisk, create a vortex in the center. At this point, open the egg and gently pour it into the vortex, making sure that the egg white wraps the yolk, then cook for about 2 minutes.
At this point, place the agretti and the egg on the warm waffles and season with oil, salt and pepper.
In cooperation with Farina Lievito e Fantasia