Eggs and vinegar sauce - Toc' di ûs e asêt

“Eggs and red wine vinegar sauce” recipe – Toc’ di ûs e asêt

    • Prep Time
    • Minutes
    • Cook Time
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Eggs and vinegar sauce - Toc' di ûs e asêt

Total Cost: UK/£ 1,70*

Cost/portion: UK/£ 0,42*

Eggs and vinegar sauce: the perfect side for Frico

I always had this sauce with Frico: it’s a family must. Actually, it’s a love it or hate it thing: strong taste lovers find it amazing, kids and fussy people  tend to “dodge” it like bullets in Matrix. Its strong flavour roots back to the culinary tradition of Carnia, in the northeast of Italy, on the border with Austria. There, the challenging nature of the environment – extremely cold winters and wonderfully cool summers – forged the flavours of the local produce and contributed in developing a great respect for food and for the efforts needed to make it: waste not want not! Many of the local recipes have been created combining a couple of ingredients in dozens of ways: that’s creativity.

The sauce must be eaten hot: you run from the hobs to the table and serve it. But it’s not only a side for Frico: it goes very well with strong mature cheeses or with braised vegetables like “Radicchio di Treviso” or chicory.

Grandma C.

This sauce belongs to Grandma C., who was the mother of my Uncle F. who joined the family by getting married to my Aunt M.: she wasn’t really grandmother to us, but we always called her that. She went through both the great wars and she had 12 children, each one of whom – boys and girls – knitted their own woolen socks: that woman was ahead of time indeed. So her children grew up making their own shoes, their own skis  – they used to bend and harden the wood tips into the kitchen oven – and their own legendary bobsled, which they used  – all together – to hurtle through the windy road from their hamlet, and the lower village of Pontebba… the way back was on their feet, obviously. Once they insisted on bring their mother with them: they wanted to offer her an exciting day out. She sat at the back… that’s why nobody noticed she was literally thrown out on a bent, until they stopped further down, right in the middle of the square.

So here is the recipe of “Toc’ di ûs e asêt”, eggs and red wine vinegar sauce: an homage to Grandma C. from Aglio Vestito.

Related Posts

“Frico”: a crispy potatoes and cheese pie from Friuli Venezia Giulia

Note for the users: please click on the label “HOW TO” to watch the slide-show of each cooking step.

* Please note that both total cost and cost per portion are approximate and that can vary according to seasons and to different conditions.

Recipe Rating

  • (1 Rating)

Ingredients

  • Eggs - 4

  • Black pepper corns - 2gr

  • Red wine vinegar - 30ml (2tbs)

  • Water - 20ml (4ts)

  • Butter - 25gr

  • Salt - 6gr

  • Utensils

  • One pestle and mortar

  • One medium bowl

  • One fork

  • One small saucepan

  • One silicon or wooden spoon or a rigid whisk

Instructions

  • 1.
    Whisking the egg and vinegar mixture

    • Eggs - 4
    • Black pepper corns - 2gr
    • Red wine vinegar - 30ml (2tbs)
    • Water - 20ml (4ts)
    • One pestle and mortar
    • One medium bowl
    • One fork

      Finely crush the black pepper corns into the mortar and set aside.
      Crack the eggs into a medium bowl and whisk them thoroughly with a fork until egg whites and yolks are evenly mixed together (step 1 - pic. A).
      Add the vinegar and the water and whisk again with the fork (step 1 - pic. B). Then season with salt and black pepper and whisk again (step 1 - pic. C).

  • 2.
    Slowly cooking the sauce

    • The egg and vinegar mixture
    • Butter - 25gr
    • One small saucepan
    • One silicon or wooden spoon or a rigid whisk

      Put the saucepan on a minimum heat with the butter. Let it melt completely but let it not fry (step 2 - pic. A).
      Add the egg and vinegar mixture all at once and stir immediately and quickly quickly with a rigid whisk or a spatula: the mixture doesn’t need to incorporate air. Getting rapidly stirred and warmed up, the mixture will start foaming. Keep stirring and do not let it set or curdle (step 2 - pic. B).
      After about 4 or 5mins, the sauce will start thickening suddenly and it will incorporate back the foam it previously produced. Keep stirring for another 2 or 3mins or until the sauce has thickened enough (amolst the same consistency of a custard) (step 2 - pic. C). Serve immediately.

Eggs and vinegar sauce - Toc' di ûs e asêtEggs and vinegar sauce - Toc' di ûs e asêtEggs and vinegar sauce - Toc' di ûs e asêtEggs and vinegar sauce - Toc' di ûs e asêtEggs and vinegar sauce - Toc' di ûs e asêtEggs and vinegar sauce - Toc' di ûs e asêt

Instructions

  • 1.
    Whisking the egg and vinegar mixture

    • Eggs - 4
    • Black pepper corns - 2gr
    • Red wine vinegar - 30ml (2tbs)
    • Water - 20ml (4ts)
    • One pestle and mortar
    • One medium bowl
    • One fork

      Finely crush the black pepper corns into the mortar and set aside.
      Crack the eggs into a medium bowl and whisk them thoroughly with a fork until egg whites and yolks are evenly mixed together (step 1 - pic. A).
      Add the vinegar and the water and whisk again with the fork (step 1 - pic. B). Then season with salt and black pepper and whisk again (step 1 - pic. C).

  • 2.
    Slowly cooking the sauce

    • The egg and vinegar mixture
    • Butter - 25gr
    • One small saucepan
    • One silicon or wooden spoon or a rigid whisk

      Put the saucepan on a minimum heat with the butter. Let it melt completely but let it not fry (step 2 - pic. A).
      Add the egg and vinegar mixture all at once and stir immediately and quickly quickly with a rigid whisk or a spatula: the mixture doesn’t need to incorporate air. Getting rapidly stirred and warmed up, the mixture will start foaming. Keep stirring and do not let it set or curdle (step 2 - pic. B).
      After about 4 or 5mins, the sauce will start thickening suddenly and it will incorporate back the foam it previously produced. Keep stirring for another 2 or 3mins or until the sauce has thickened enough (amolst the same consistency of a custard) (step 2 - pic. C). Serve immediately.

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Eggs and vinegar sauce - Toc' di ûs e asêt
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