Poached Eggs On Country Bread With Pecorino Toscano
(The Tucci Cookbook, page 72)
Risotto Cakes
(The Tucci Table, page 36)
The essence of Branzini and vodka hung faintly in the air as the two chefs, fresh from their victorious meal the day before, staggered into the kitchen early the next morning. The leftover risotto was pulled from the fridge and allowed to come to room temperature.
Tom mixed eggs, cheese, and salt with the risotto and placed it back into the refrigerator to firm-up. Then the mixture was hand-formed into small patties and dipped into bread crumbs prior to pan frying. The raw mix tended to be sticky, and was remedied by keeping hands wet during the process. The patties were placed, again, in the refrigerator to further solidify until cooked.
Meanwhile, Michelle had already baked a loaf of Soberdough Honey Wheat beer bread. Thick slices were cut and toasted in the oven.
Once toasted, each slice of bread was rubbed with garlic and dressed with fresh thyme, sage, and rosemary and set aside for the egg topper.
Neither one of us had ever poached an egg, so we followed the cookbook instructions explicitly. Our first 'test' egg looked runnier than than we preferred, so we extended our poaching time to five minutes and the results were much improved. By the time Michelle was into her fifth and sixth eggs, she had it down pat.
Each egg was carefully placed on a slice of toast, covered with grated Pecorino Romano cheese and garnish.
We were out of truffle oil. WWSTD? We gave the eggs an extra drizzle of olive oil instead.
We then placed a sauté pan on low heat and fried the risotto cakes in half vegetable and half olive oil. As with our timpano meatballs, we realized they might have been better if they had been formed slightly smaller.
But holy smokes ... the flavor of those risotto cakes were 'out of this world' delicious!!
Indulgent may be a better word.
The poached eggs, too, were fantastic. The sweetness of the honey wheat bread combined with the savory eggs, cheese, and fresh herbs lent an incredible sophistication to a very simple dish.
Dan claimed that this meal was, by far, his favorite of everything we had made thus far (breakfast has always been his preferred meal).
We toasted another culinary success with Secco Peach Bellini.
Proof that a little 'hair of the dog that bit you' never hurts!!
