"Are you certain of… learn to cook an egg?”

That trivial question say, yet it is not at all, Also because you are turning the Veronelli. Let me explain ...

I started this new year Zagarolo, an ancient village of the Castelli Romani Rome. A country with a network of streets, old historic homes and businesses, with characters and typicality to be discovered. If you go over there, go and visit Toy Museum at Palazzo Rospigliosi, is the largest in Italy. We live in a nation that, with its many diversity, is teeming with artistic treasures, territorial and food and wine so beloved by foreigners, but alas!, neglected by Italian.

And 'these days that I have known, albeit briefly, some people, now friends, that accompanied my early 2015 in a very intense and exciting. Thanks to them and the sunny days, in addition to stroll the surrounding fields picking wild fennel and enjoying the views, I am dedicated all'appassionante reading a fantastic collection of old editions of Domenica del Corriere.

In particular, I focused on the rubrics of Louis Veronelli. The year is 1965. I remember that not long ago, cook with a friend, we discussed the uncertainties of many people on some preparations sometimes discounted. Perhaps it is for this reason that, flipping pages, my attention was captured by the title of this article.

Veronelli told that his uncle priest, Don Rinaldo, He was mocked by his family because he claimed that no one could cook egg shell, also called soft-boiled, as the nuns of Corso Monforte. I often prepare me, a quick snack that seasoned with a bit 'of salt and a good extra virgin olive oil. As said Veronelli - you know it is preparing a large specialty! –

First equip yourself with a saucepan suitable, where you can introduce a basket (of those used for frying) that does not hinder the closing of the container with a lid. In choosing Casserole, remember that the eggs must, literally, drowning in water. So you put the saucepan with salted water (for a surprising osmosis process that affects the success) on fire, and bring fast boiling.

Withdrawn from heat, soak the basket in which reclined eggs, cover with the lid and count three minutes. It 'important that the water is abundant because its temperature, introducing the basket, does not drop too, but also the cooking takes place off the heat, with decreasing temperature. Luigi Veronelli Domenica del Corriere – May 1965

Zagarolo