Croatian wine Hollandaise sauce with Manganji chili peppers
COUNTRY: CROATIA
Ingredients
- 4 Manganji Chili Peppers
Hollandaise sauce
- 3 egg yolks
- 50 g melted butter
- 2 tbsp Croatian Dalmatinska Zagora PDO (white wine)
- 1 tsp lemon juice
- Pinch of sugar
- Pinch of salt
- Pinch of white pepper
- Italian Parmigiano Reggiano PDO cheese to taste
- Coarse black pepper to taste
Instructions
Wash the Manganji chili peppers, remove the spatula, cut a slit lengthwise and remove the seeds.
Place (1) in a frying pan, close the lid and steam over medium heat. Turn the peppers upside down from time to time, and when they are browned all over, turn off the heat and remove them to a plate.
Make the hollandaise sauce. Mix the egg yolks, white wine and sugar in a bowl with a whisk.
Heat water in a frying pan, cover the bottom of the bowl with a dish towel (to stop it slipping and to prevent it from being overcooked) and warm (3), stirring constantly with a whisk.
When the mixture starts to turn white, add the melted butter in 2-3 additions and when it has thickened to the desired consistency, add salt and white pepper to taste.
Place (2) on a plate, pour over the hollandaise sauce and sprinkle with shaved Parmesan and coarsely ground black pepper.
Place the mini tomato scallions in their shells for decoration and garnish with (4). Sprinkle with ears of flowers.
