The fourth of July is the perfect day for some cooking experiments: we will provide you some recipes, menu ideas, cocktail just to make you day unforgettable. But let’s get right to the heart of this Dharmag: we will start with a fresh, super tasty and healthy appetizer.
Chicory with Poached Egg (served 4)
- 200 g (7 oz) young chicory leaves
- 4 farm-fresh eggs
- 2 tbsp cider vinegar
- black pepper
- 5 tbsp extra virgin olive oil
How to make a perfect Chicory with Poached Egg recipe
Wash the chicory and dry it well, then slice it very finely. Bring water to the boil in a low-sided saucepan of about 6 inches. Add one tablespoon of vinegar and salt, then lower the heat. Stir the water with a wooden spoon until the contents of the pan are moving vigorously in a clockwise direction.
Break one egg on to a plate, then slide it gently into the water and continue stirring in such a way that you don’t touch the egg, but the water swirls over the egg yolk and sets it.
After three minutes, remove the egg with a slotted spoon, and repeat the process with the other eggs.
Remove any foam from the egg whites with a sharp knife. Dress the sliced chicory with salt, one tablespoon of vinegar and the olive oil. Mix it well and divide it between four soup bowls. Place a poached egg in the center of each.
The chicory we use is the bitter Cichorium intybus; the contrast between the cool, bitter salad and the hot eggs makes this simple dish a real treat.
Recipe courtesy of Vicarello Castle
Phone: (+39) 0564 990718
Address: 58044 Poggi del Sasso, Cinigiano, Grosseto, Italy