Prepare the savory custard: in a bowl, beat the egg yolks with the pecorino cheese until you get a light mixture.
Add the cornstarch and salt, mixing well.
Heat the milk in a saucepan until almost boiling.
Slowly pour the hot milk over the egg mixture, stirring continuously.
Return everything to the saucepan and cook over medium heat, stirring, until the custard thickens.
Remove from heat, add the butter stirring until fully absorbed.
Cover with cling film directly on the surface and let cool completely.
Place the bread in a pan, hollowed out of any crumb and without the top part, drizzle with extra virgin olive oil, fill with the custard and one egg for each roll.
Salt and pepper, cover and cook in the pan for 5 minutes.
Pan
Saucepan
The chef recommends: You can replace the savory custard with some melting cheese.
Italia
| Energy (kcal) | 319.96 |
| Carbohydrates (g) | 13.23 |
| of which Sugars (g) | 1.57 |
| Fat (g) | 27.3 |
| of which Saturates (g) | 14.44 |
| Protein (g) | 6.14 |
| Sale (g) | 0.11 |
