Pasta Garofalo and Niko Romito Recipes: Panzanella salad with tomato and egg

Описание: A recipe originally conceived to use up leftovers. Here the main ingredient is stale bread. A poor man's dish that really stands out if you prepare it with great care. So let's get started!

Clean and chop the celery and carrots on a cutting board. Remove the oil from the sun dried tomatoes and chop them. Mince the herbs. Pit the olives, pressing them with the blade of the knife and chop. Cut the bread into small cubes and roast in a non-stick pan. Pour a little olive oil into a small steel pan, turn on the flame and add the celery and carrots. Then add the tomatoes, water and chopped olives. Cook for a couples of minutes, add the grated orange zest and the minced herbs, and let it gain flavor. Then add the bread and stir for about 1 minute. Place the round pastry cutter in a non-stick little pan. Add the grated parmigiano cheese tothe inside the pastry cutter and cook for about 3 minutes, until the parmigiano cheese has melted and turned into a wafer. Open the eggs and separate the yolks from the whites. Place a pot of water on the stove. Bring it to a boil, then turn off the burner and put the egg yolks in, one at a time. Leave them in the water for 30 seconds, then strain them into a little bowl. Put the round pastry cutter in the middle of a flat plate, and add the bread inside. Place the yolk carefully on the bread and top with the parmigiano wafer.

Ingredient for four people:
4 yolks
2 celery
2 carrots
20 g sun-dried tomatoes in olive oil
12 Gaeta black olives
1 marjoram branch
1 thyme branch
200 g bread
300 g tomato sauce
4 g orange zest
180 g water
40 g extra virgin olive oil
1 tarragon branch
1 branch mint
1 basil leave
20 g Parmigiano Reggiano cheese
salt

Unforketable is powered by Niko Romito and Pasta Garofalo.

Follow us on
Official website http://www.pastagarofalo.it/
Facebook   / pastagarofalo  
Instagram   / pastagarofalo