To drown

The term drown can have two meanings: the most classic indicates a system of cooking eggs without shells in water, or «poached». The second qualifies a dessert or ice cream drowned in a liquid (coffee, liqueur, chocolate), in Italian called "affogato".

To prepare poached eggs, proceed as follows:

1 Boil a liter of salted and acidulated water in a saucepan with a tablespoon of vinegar; shell an egg on a plate.

2 Lower the heat so that the water only keeps a thrill and let the egg slip in.

3 With one or 2 tablespoons bring the egg white over the yolk so that it remains wrapped in it and cook for 3 minutes.

4 Take the egg with a slotted spoon, transfer it to absorbent paper to dry it, then trim the egg white smudges. The other eggs are cooked in the same way and served on croutons.

Linguine with Clam and Tomato Sauce

This clam sauce features fresh tomatoes for added sweetness. It's best with small clams like littlenecks, or what the Italians call vongole veraci. If you can't find fresh clams, use bottled.

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