Pinacoteca "Giuseppe De Nittis"
For Breakfast in the garden, Giuseppe de Nittis portrayed his wife and son. Breakfast in nature is one of the most common impressionistic scenes. Nittis captures the moment someone else probably left the table when you look at the chair in the foreground, already turned away and the napkin on the left. The scene is generously illuminated by the sun, reflected by the play of light and shadow from the trees in the meadow where the ducks and geese roam. We feel a summer day that has only just begun and will be filled indefinitely with the same peace that work radiates. Nittis shows the favorite impressionist principle of transience with the moment when the duck approaches. Nittis probably witnessed the scene live, as impressionists often worked en plein air. That's why we also bring this dish outside and make breakfast on the BBQ.
Breakfast prepared on the BBQ4 Sausages
4 egg soufles
8 Muffins from the BBQ
Dough cooked on a stick in the BBQ
Fresh fruit with Greek Yogurt
Cafétière with coffee and hot milk
For the muffins:
120 grams of fine granulated sugar
300 grams of flour
1 tsp baking powder
1 tsp baking soda
pinch of salt
2 eggs (M)
250 ml milk
120 ml sunflower oil
2 tsp vanilla extract
For the soufflé:
60 g unsalted butter
25 g fresh chives or parsley
120 g Cheese grated to taste
50 g wheat flour
300 ml whole milk
4 medium eggs
Pinch of salt
Make muffin batter with all ingredients and beat in enough air. Fill muffin molds and bake in the preheated BBQ (190 degrees) for about 25 minutes.
Brush ramekins with fat and sprinkle with a handful of flour. Fry chives briefly and make a roux of butter and flour. Add the milk in dashes while stirring. Until all moisture has been absorbed. Finely chop the chives. Grate the cheese. Melt the rest of the butter in the same saucepan. Add the flour while stirring. Fry for 2 minutes on low heat (roux). to. Do not add the next shoot until the previous one has been absorbed. Let it simmer on low heat for 5 minutes. Stir occasionally. Remove the pan from the heat. Separate the eggs. Place the egg whites in a grease-free glass bowl. Stir the egg yolks one by one into the béchamel sauce. Then stir cheese and chives into the sauce. Beat the egg whites with the salt until stiff with a mixer until the egg whites are glossy and form peaks. Fold ⅓ of the egg white into the sauce three times. Fill the ramekins, smooth the top and free the edges. Bake the soufflés in the middle of the oven for about 20 minutes. BBQ and done. Serve immediately.
At the same time, fry the onion, bacon and sausages on the plate in the BBQ. Halve the tomatoes and fry
Drain Greek yogurt in a colander lined with cheesecloth to get hangover
Cut the fruit small and sprinkle over the curd and place in the refrigerator
Serve with tea, coffee and possibly fresh orange juice in the garden under the blossom trees. Don't forget to put a white tablecloth over the garden outside.