Perfect egg, butternut and chorizo
Philippe Patruno dirige la pimpante auberge «Le Petit», à St-Légier, avec conviction et créativité. Son pâté en croûte est l’un des meilleurs de Suisse romande, selon le guide 2024.
A recipe to pare with the pinot noir Gui Begn of the Domaine Antoine Bovard in Treytorrens, Lavaux AOC
200 ml olive oil
1 onion plus one red onion, finely chopped
5 cloves of chopped garlic
2 fresh chilli chopped
1 tbsp cumin
3 aubergine diced and marinated in a little salt
700 g pumpkin deseeded and roughly chopped
Large tin of plum tomatoes tomatoes
300 g raw chorizo
Bread diced (preferably a day old)
Large tbsp of chopped parsley
1/2 butternut squash
500 ml vegetable stock
50ml double cream
Pepper, salt and sugar to taste
- Heat the oil in a heavy frying pan. Gently cook the garlic, onions, chilies for about 10 mins or until soft but no coloration. Then add the cumin and fry for 2 mins.
- Add the pumpkin and herbs plus the remaining olive oil, cook for about 10 mins. Press the aubergine, add to the pain along with the tomatoes. Season well, bring to a boil then simmer for 35 mins.
- In meantime, slice and cook the chorizo until it renders all the oil. Remove from the pan. Cook the bread in the remaining chorizo oil for about 1 min or until well coated but not soft. Remove from pan and leave on a paper towel until plating. Mix chorizo with the simmering pisto.
- For the eggs. Cook in a Bain-marie for approx 1h at 62.5 celsius. Alternatively you can do “eggs mollet” or fried eggs. When ready to serve, laddie the pisto into a dish. Add the egg on top. Grind black pepper and dried chillies or for less spicy, a dash of paprika. Add the diced bread and the parsley. Enjoy!
- Preheat the oven to 180 degrees celsius. Cook the unpeeled Butternut for approx 15 mins. Leave to cool slightly, then peel and chop into small cubes.
- Add the butternut to the pan and pour over some hot vegetable stock until just covered. Simmer for about 5-8 minutes until the butternut squash is very soft and starting to fall apart - this is very important so it can be blended until very smooth.
- Remove the pan from the heat. Pour out a little of the stock and reserve in a separate pan. Add the cream then blend the butternut mixture until very smooth, like a thick soup. If it is too thick add some of the reserved stock.
- Season the mixture with a large pinch of salt and little pepper and sugar to taste.
- If you are using a 500 ml foam gun measure out 400 ml of the mixture. Pour into the nitrous oxide canister through a sieve and charge. Carefully squirt the espuma on top of the pisto and eggs. Finish with parsley and chilli or paprika. Serve immediately.