Crispy baskets with poached egg, salad and Piave DOP

For vegetarians
  • Difficulty: medium
  • Preparation time: 20 min
  • Cooking time: 15 min
  • Serves: 4 people


  • 150 g Piave DOP Vecchio
  • 40 g cornflour
  • 1 egg per person
  • Salt, pepper and EVO oil
  • Mixed salad leaves
  • 150g Piave DOP Vecchio
  • 100g cream
  • Black pepper


4 baskets: mix the grated Piave DOP with the cornflour. Draw a circle of the desired size on a sheet of baking paper. Cover it with cheese and flour, remaining inside the circle and microwave for 1 or 2 minutes at maximum power. It doesn’t have to colour, just soften. When the cheese is nicely
melted and golden, place it over a small bowl covered with foil and leave it to take on the desired shape as it cools.
Repeat for the other baskets.
Fondue: boil the cream and mix in the grated Piave DOP, creating a cream.
Poached egg: take a small bowl, cover it with a square of cling film larger than the size of the bowl, pressing the film firmly to the sides of the bowl. Oil with a little EVO oil and a small brush.
Gently shell the egg in the centre of the bowl and add a pinch of salt and pepper. Close the packet tightly and immerse in boiling water for 4 minutes. Remove from the water, place on a plate, unwrap and scoop out the egg with a spoon. In the meantime, fill the Piave DOP basket with seasoned mixed salad, and gently place the egg on top. Drizzle with fondue and a sprinkling of black pepper.