Scotch Egg with Fior delle Alpi

INGREDIENTS

Mincemeat filling6 eggs, two for the crumbs500 g mincemeat100 g Fior delle Alpi1 medium onion1 clove of garlic1 tbsp. coarse mustard20 g salt pepper3 sprigs thyme, washed and plucked White flour for crumbs Breadcrumbs Sunflower or rape oil for sauté

Chimichurri1 bunch parsley1 bunch coriander1/2 bunch oregano or marjoram2 tbsp. cider vinegar1 red onion5 tbsp. olive oil

OtherGherkins

PREPARATION

Eggs• Boil the eggs in boiling water for exactly five minutes and

thirty seconds and quickly refresh in cold water.• Tip: carefully hit the shell all around and then peel under

cold water.

Chimichurri Sauce• Chop the herbs finely or crush it in a mortar. Peel the red

onion and cut it into small pieces. Mix everything with the olive oil and vinegar, season with some salt, and let to settle for an hour.

• The sauce will keep for around a week in the fridge.

Mincemeat filling• Cut the Fior delle Alpi cheese (100 g) into ca. 5 mm-large

cubes. Prepare the onion and the garlic and cut finely. Now mix everything with the mincemeat, add the mus-tard, season with salt and pepper, and separate into four equal-size portions.

Finishing• Flatten a portion of mincemeat onto your palm, put an egg

on top, and carefully wrap the mincemeat around. Press around on the mincemeat with light pressure until the egg is totally covered.

• Prepare the flour, eggs (use the whole egg), and bread-crumbs in the corresponding bowl for the crumbs. Now carefully flip the mincemeat-covered egg in flour, then in the egg, and finally in the breadcrumbs.

• Add enough oil in the pan to cover around half of the scotch egg to fry them. Heat the oil, carefully lay the scotch egg in the oil, and fry until it is golden-brown all around. Reduce the heat as needed.

• Now let the scotch eggs drain a little on some kitchen roll and serve together with the chimichurri and a few gherkins.

Preparation time: 47 Min.

Servings: 4