“It looks like a Marshmallow with the flavor of paradise,” he declares, with the emphasis of those who have just met a mystical lighting, Lorenzo Cherubini – aka Jovanotti – on Tiktok. The subject of revelation? A simple, almost monastic dish, but elevated to the category of personal cult: the so -called Eggs at Jova. An affectionate name that the musician has reserved for one of his favorite preparations. Recently, however, these eggs have known an evolution, thanks to the axle of his cooking cook, Vittoria, who dared to break the tradition with an idea that sent the singer -songwriter into ecstasy.
It was originally the “cloud eggs”, those that depopulate on Instagram and that make the happiness of those who love to combine taste and aesthetic. Now they take on a new guise: “The yolk – explains Vittoria with a calm but resolute tone – instead of remaining in the center as required by the classic recipe, is thrown, mounted, seasoned and then laid out above and under the egg white. In this way a crust is created”. And in fact, the visual effect is captivating. The flavor, to hear Jova is almost mystical.
How the eggs are born at Jova
The recipe bears the signature of Maria Vittoria Griffonithe chef who follows the singer during the tours. It was the 2018 When, between one date and another, this preparation was born as simple as it is scenic. The idea, like many brilliant inventions, has the strength of essential things: few ingredients, a surprising final effect.
Jovanotti remains faithful to his food line and chooses Biological eggs onlyrigorously not contaminated with sauces, cheeses and other gastronomic swabs. Only the seasonal vegetables appear at the table, which accompany discreetly, without invading the field. Yet, in the new version of the recipe, the chef speaks of “condiment”, a word that suggests the possible appearance of salt and pepper, even if it is not clarified in the details in the video. The purists can rest assured: nothing that relieves the purity of the composition.
The ingredients (essential but strategic):
The procedureor rather, the small rite of transformation:
In theory the two eggs would be enough to obtain the desired result. In practice, salt and pepper play that invisible, but often decisive role, which in the kitchen makes the difference between success and a hole in the water. The first step consists in separating yolks and egg whites with a firm hand and peaceful heart: the yolks must be kept intact, while the egg whites must be whipped until stiff.
A baking tray lined with parchment paper awaits the miracle. On the bottom, a little slammed yolk spreads, then they set up the two ally clouds, well spaced, with geometric precision. The rest of the yolk covers the egg whites, with that gesture that makes you think more about a caress than a culinary operation. Everything enters the static oven, preheated to 180 degrees. Six or seven minutes are enough: the right time because that golden crust is formed that makes the crunchy plate out and soft inside.
At this point, Jovanotti concludes his culinary performance with a touch of color and freshness: “Today lunch like this”, announces, showing with pride a light but balanced composition. Next to the eggs, the radicchio appears, some crunchy carcines and a handful of radishes, carefully cut. All without special effects, without unnecessary additions. Only eggs, oven and an “incredible” goodness, to put it with its own words.
