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Recipes   /   Tortino di Uova, Asparagi e Lardo – Asparagus and Lard Egg Cakes

Tortino di Uova, Asparagi e Lardo – Asparagus and Lard Egg Cakes

Jul 11, 2016 by Gabriele Corcos


When summer finally hits my farm in Tuscany, a dramatic  change occurs in the way my mom runs her kitchen. It’s not really a matter of ingredients, but a whole around attitude about how our family likes to eat when the days get longer and temperature rises in the 90s, sometimes the 100s.

Nothing is more heartwarming than entering a home during a cold winter day and be reassured by the smell of a slow cooking boar stew and by the view of an open bottle of red wine. Summertime though is a whole different ball game, and with a few simple tricks our kitchen transforms into a pit stop for the whole family during the day, leading all the way up to a late dinner, when some breeze starts bending the dry hay in the fields and we can finally get out of the house and set up a nice table in the middle of the garden.

Room temperature dishes, cold drinks and fruit are a great way to keep up a pace in those days. Most of the food is prepared in the early morning when it is bearable to stand in front of the stove, some is left covered by nets on the dining room table and some gets its place in the refrigerator. Our summertime days have always been (for the most part) a never ending brunch: cold pasta, frittata, panini, seasonal fruit salads, cured meats and just a few cheeses. Ice tea, prosecco, beer and white wine always populated the refrigerator’s door, properly lined up, like little soldiers ready to defend our right to quench thirst.

This recipe is perfect for entertaining, if your menu is in need of a nice single position appetizer, but once ready and set on a cutting board on the kitchen table it also becomes a wonderful snack that can be enjoyed throughout the day. Play with the filling ingredients, eggs are a great way to recycle leftovers so try these cakes with those roasted potatoes from last night, some grilled vegetables, maybe a few bits of sautéed pancetta. And yes, you can skip all the cured meats and go vegetarian, maybe add some mozzarella or provolone… just remember to oil properly the molds and allow proper time to cool off the cakes. The slices of Capocollo really help the un-molding process as they crust up a bit and slide out of the pan with ease, eggs alone are a little bit more tricky.


Prep: 10 minutes / Cook: 15 minutes / Serves: 6

  • 10 Fresh Farm Eggs
  • 1/2 lb Asparagus
  • 1/2 cup Parmesan Cheese, grated
  • 1/3 cup Whole Milk
  • 3 oz Lard, thinly sliced
  • 5 oz Spicy Capocollo
  • Hot Pepper Flakes
  • Salt, Pepper, Extra Virgin Olive Oil

1Preheat oven to 425º

2Cut the thick bottom of the Asparagus and rinse under cold water. Lay vegetables on a quarter sheet pan, season with salt, pepper, a pinch or two or hot pepper flakes and a generous drizzle of olive oil.

3Lay the slices of lard on top of the asparagus and bake for about 15 minutes, until lard has melted and the asparagus looks slightly crunchy. Remove from oven and set aside to cool off. Keep oven at temperature.

4In a bowl mix eggs, parmesan cheese and milk. Season lightly with salt and pepper and whisk well into a uniform mixture.

5Place asparagus on a cutting board and chop in 1/2″ pieces.

6Lightly oil a 12 muffin baking pan (or spray with Pam) and lay in each mold 3 slices of Capocollo. Place the meat in a spiral so the bottom of the mold is covered and some of it folds above the edge rim.

7Pour the egg batter into 2/3 of each mold, then gently drop a generous pinch of asparagus chunks into the mixture.

8Place in the oven for about 12-15 minutes depending on oven. Egg “cakes” will fluff up like a soufflé, the top will have to become of a golden yellow with a few crisp spots.

9Remove from the oven and let cool off for about 10 minutes so the eggs can set and the capocollo will start parting from the mold.

10Gently extract the cakes for their mold and place on a platter or cutting board. Serve warm, never hot… room temperature is ideal. Pair with a chilled glass of Prosecco… or a Bloody Mary!

  • Julie

    XXX minutes? My egg cups are in the oven. 15 min? Longer? Can’t wait to taste these at brunch.

    • http://www.thetuscangun.com/ Gabriele Corcos

      Yes sorry, about 12-15 mins depending on oven

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