Savor the perfection of harmony: Broccoli Rabe with poached egg and our Black Modena Pearls


Ingredients for 4 People

  • 1.3 lbs broccoli rabe (gross weight)
  • 2 garlic cloves
  • 2 anchovy fillets in oil
  • 2.5 tbsp white wine vinegar
  • 2 very fresh eggs
  • 1 oz De Nigris Black Modena Pearls
  • salt
  • extra-virgin olive oil
  • pepper

For the recipe

 

Wash the broccoli rabe, trim off the tougher stems, and blanch in salted boiling water for a couple of minutes.

In a skillet, heat a few tablespoons of olive oil, add the garlic cloves, and melt in the anchovy fillets. Drain the broccoli rabe well, chop it roughly, and sauté it in the skillet until all the moisture has evaporated. Season with salt and remove the garlic. Keep warm.

Pour about 2 quarts of water into a high-sided saucepan, add the vinegar, and bring to a boil.

Crack one egg and gently place it in a fine mesh strainer to allow the more liquid part of the egg white to drain off.

Once the water reaches a boil, reduce the heat so it’s just barely simmering. Use a whisk to create a vortex in the center of the pot, and gently drop the egg into the center. The egg white should wrap around the yolk as it cooks.

While the egg is poaching, plate the broccoli rabe by forming small nests.

Cook the egg for 3 minutes, then gently remove it with a slotted spoon. Let it drain and trim off any stray egg white strands. Place the poached egg in the center of a broccoli rabe nest. Repeat the process with the second egg (for best results, poach one egg at a time).

Grind a pinch of black pepper over each egg, top with a teaspoon of De Nigris Black Modena Pearls, and serve immediately. Accompany with toasted bread.