Qualitaly

april- may 2015

That’s hard work, which completely

changes when he joined the company in

‘65 the first machine shelling. In the ‘70s

opened the first factory in Santa Maria

in Fabriago (Ra); 80s opens the factory

in Occhiobello (Ro) and during the 90s

to Mordano (Bo).

The Eurovo Group, is a leader in Italy

and Europe, has seen the company go

into the second generation of the family

with their children and grandchildren

Siro Ireno and Silvia, director of

services, and Federico, VP Sales &

Marketing Group (pictured).

Eggs, chicken, and not only

Hen

They have a standard weight of around

60 g, but can go up to 80, depending

on the categories of membership (S,

M, L, XL). It is suitable for any use of

the kitchen. Those nuts white, in Italy

less widely abroad are used almost

exclusively in the manufacture of the

morning (boiled, scrambled, fried)

because they recognize more easily the

freshness: if they are old form grayish

spots.

Quail

Tiny and covered with brownish stains,

the quail egg is generally serves a fried,

boiled or poached, to enhance its small

size. Perfect for appetizers and tapas.

Partridge

The gray shell with dimples can

recognize it too modest in size. Refined

product and high gastronomy, it takes a

few per serving. Usually prepare boiled

or poached.

Guinea fowl

It’s an egg a little larger than that of the

partridge and similar in size to that of

the bantam hens, but with smaller yolk

and shell very resistant. Well poached

or fried, is not however suitable for

preparing pasta.

Goose

It’s larger than that of chicken, goose

eggs (and the duck) are particularly

rich in lecithin. A feature that, when

used to prepare fresh pasta, improves

the structure. Perfect for preparing

mayonnaise.

Ostrich

The biggest ever, weighing

approximately 1500 g of which 200 of

the shell. May suffice for 8/10 people;

typically is used to prepare omelets,

omelets and scrambled eggs.

The identity card of the egg

To guarantee food security since

2004 eggs produced in Europe must

bear on the shell code traceability,

which provides important information

concerning the method of production

and origin. A sort of “identity card”

that allows you to identify the type of

farming (1 for biological, 2 if outdoors,

whether on the ground 3, 4 if in a cage),

the nation’s production, the numeric

code which corresponds to the common

livestock, followed by the initials of the

province of belonging and the numerical

code assigned from local health

authority in each breeding.

At page 27

Cooked egg

cream with salad

with fruits and

vegetables, raw

tuna

Cook Author: Danilo Angè - Milan

Ingredients for 4 people:

No eggs. 4; Dl milk. 1; Parmesan g. 30;

G pine nuts. 50; Nutmeg; Mango g. 200;

Strawberries g. 100;

No grapefruit. 1; G green asparagus.

200; G zucchini. 200; Radishes g. 100;

G celery. 100; White wine vinegar dl. 2;

Bay leaves n. 2; Peppercorns; Tuna fillet

g. 400; Extra virgin olive oil; Salt and

pepper; Salt crystals.

Proceedings

With the special tool to cut the top cap

of the eggs, the shells and wash with

warm water and vinegar, let it dry.

Beat the eggs with nutmeg, milk, salt,

pepper and parmesan cheese.

Fill the shells with the mixture, toasted

pine nuts and cook in the oven for 4

minutes, let cool, sprinkle with sugar

and then brown in grill.

Cut the vegetables into slices and cook

in the oven for about three minutes with

vinegar and bay leaf, cool them and

season with salt, pepper, olive oil and

grapefruit juice.

Place the egg on a serving dish, place

the cut fruit, vegetables, tuna sliced

and seasoned with pepper, oil and salt

crystals.