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Poached egg with glazed radicchio
If you are looking for a dish that surprises, this combination of poached eggs and glazed radicchio is ideal. The delicacy of the yolk wrapped in the soft egg white meets the light acidity of the Balsamic Vinegar of Modena IGP, enhancing the flavor of the radicchio. Perfect for a special dinner or an occasion when you want to impress your guests with a gourmet recipe that combines freshness, enveloping flavors and a touch of elegance.
ingredients
| 2 heads of early Treviso radicchio |
| 150 ml white wine vinegar |
| 250 ml water |
| Balsamic Vinegar of Modena IGP Classic spray q.b. |
| 2 tablespoons olive oil |
| Salt |
| Pink pepper |
| 4 eggs |
| 2 tablespoons lemon juice |
| 2 liters water |
| 2 teaspoons white wine vinegar |
| 4 slices of bread. |
what you will need
Classic Spray
directions
First turn to the radicchio: cut it in half lengthwise and blanch it in a saucepan in a solution of water and white wine vinegar. Drain it gently with a slotted spoon and dry it with kitchen paper. In a nonstick skillet, heat the olive oil and place the radicchio on the cut side, letting it brown for a few minutes. Using tongs, turn to the other side and brown for a few moments. Then add 1 tablespoon of water and drizzle the Balsamic Vinegar of Modena IGP Classic spray in amounts to taste. Let reduce and keep aside, scenting with a few crushed pink pepper berries.
Prepare the poached eggs: pour the water and vinegar into a large, high-sided saucepan on the stove and bring to a gentle boil. Gently peel one egg at a time onto a small plate, being careful not to break the yolk. Using a spoon, create a swirl in the water and slide the egg into the center of it. Suddenly lower the flame. At this point the egg white will wrap around the yolk, give it a gathered shape by helping with a skimmer. Cook for 3 minutes or until the egg white has firmed up and the yolk remains soft. Drain and remove any egg white bangs. Proceed in this manner until all the eggs are used up.
Serve the poached eggs on slices of toasted bread (baked or griddled) and balsamic-glazed radicchio.
Prepare the poached eggs: pour the water and vinegar into a large, high-sided saucepan on the stove and bring to a gentle boil. Gently peel one egg at a time onto a small plate, being careful not to break the yolk. Using a spoon, create a swirl in the water and slide the egg into the center of it. Suddenly lower the flame. At this point the egg white will wrap around the yolk, give it a gathered shape by helping with a skimmer. Cook for 3 minutes or until the egg white has firmed up and the yolk remains soft. Drain and remove any egg white bangs. Proceed in this manner until all the eggs are used up.
Serve the poached eggs on slices of toasted bread (baked or griddled) and balsamic-glazed radicchio.
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