The recent issue of ‘La Cucina Italiana’ brought about the sudden urge to race to the airport and jump on the next flight to Italy.  Reality quickly set in, this wasn’t going to happen, so the next best thing – COOKING!   That in mind, looking to bring back memories and stories, inspiration set in and you’re going to love this dish. It makes for a deliciously different weeknight dinner or a perfect light weekend lunch. In the spirit of simple Italian food recipes, gather the family or a couple of friends and dazzle them with the simple elegance of your culinary creation. Add a little seasonal mixed fruit with a favorite Italian Prosecco and enjoy!

Ingredients:

4 cups Water
1 t White Distilled Vinegar
½ t Sea Salt
6 ea Eggs (large)
3 ea Shallow cups to assist in egg poaching set-up
12 ea Volpi Pancetta (thinly sliced, pinwheel shaped)
6 c Spring Mixed Greens (rinsed / dried, loosely packed)
1/3 lb Gorgonzola Cheese (crumbled)
2 T Extra Virgin Olive Oil
1 ½ t Balsamic Vinegar
To Taste Sea salt
To Taste Black pepper (fresh ground)
6 slices Pugliese bread (sliced ½ in thick)
2 T Butter (unsalted)

Method:

Preheat your oven to 400° F. Place the sliced Pugliese on a sheet pan, place in the oven until lightly toasted, golden brown (approx. 3 minutes each side). Once the bread is toasted, remove from the oven and apply a light coating of butter. Set aside and keep warm.

Chef Note:  Be careful not to over toast the Pugliese, too dry/crunchy can make this difficult to enjoy.

Gently place the Volpi Pancetta on a non-stick baking sheet pan making sure to keep the pinwheel shape in tact. Place in the oven and cook until golden brown and crispy (approx 10-12 minutes). Remove from the oven, place on paper towel and keep warm.

Chef note:
Crack eggs into a shallow cup before placing into your sauté pan for cooking. This will help keep egg together, avoid broken yolks and possible pieces of shell.

Place the 4 cups of water, white distilled vinegar and sea salt in a large sauté pan and bring to a boil.

Have in place 3 each shallow cups, one egg into each as set-up before placing into large sauté pan for cooking. Gently slide one egg at a time into the water, allow the water to return to a boil before adding the next egg. Once all six eggs are in the water and it reaches a boil, reduce heat to a simmer allowing the eggs to ‘set’ properly.

Chef note:
While eggs are poaching, this allows time to set up your plates for service.

Place one piece of toasted Pugliese on each of your serving plates, place on top two pieces of the cooked Volpi Pancetta.

In a medium mixing bowl, place Spring mixed greens. Drizzle with extra virgin olive oil, balsamic vinegar – season with sea salt and black pepper to taste. Divide these greens evenly on each plate and garnish with crumbled Gorgonzola Cheese.

Keep an eye on your eggs, as the whites set and the yolk still soft, about 2 – 2 ½ minutes. To test if they are correctly done, lift out of the water using a slotted spoon and gently press on the yolk. It should be soft to the touch and the egg whites firm. Gently pat each egg with a towel as you remove from the sauté pan to remove any excess water moisture, then place atop the Pugliese. Lightly season the poached eggs with sea salt and black pepper. Serve immediately.

WINE SUGGESTIONS:

1. Prosecco – Spumante or Frizzante
2. Sauvignon Blanc
3. Chardonnay