Monday, March 1, 2010
Our chicken ladies are laying a steady four to five eggs a day now so I'm desperately seeking new ways to serve eggs.
Since I had some leftover sauce from the Rigatoni in my last post, I decided to try a recipe that intrigued me as soon as I saw it in the cookbook Osteria by Chicago chef Rick Tramonto. I own an inordinate number of Italian cookbooks but I bought this one because I wanted to eat every single recipe. Not kidding.
Tramanto is the executive chef and partner at the award winning Tru restaurant in Chicago and he also owned Osteria di Tramonto, which sadly is now closed. The recipes in this cookbook come from the osteria and the dishes he loves to make at home.
He describes an osteria as "a tavern or humble restaurant where food is designed to accompany wine." Who wouldn't love that? He goes on to say that osteria cooking is all about using fresh local ingredients of exceptional quality and taking your time when you cook. Yep, that's my kind of cooking.
Eggs in Hell (or uova all'inferno) are basically eggs poached in a spicy pomodoro sauce and then sprinkled with fresh grated Parmigiano-Reggiano cheese.
I made these for brunch for my teenage daughter and myself and we both really loved them.
Eggs in Hell
(adapted from Osteria by Rick Tramonto)
1/2 tablespoon olive oil
1/2 teaspoon crushed red pepper flakes (or more or less depending on your taste)
2 cups leftover pomodoro sauce
4 large eggs
1/4 cup fresh grated Parmigiano-Reggiano cheese
In a large saute pan, heat the olive oil and red pepper until flakes begin to warm through and their aroma blooms. Pour the pomodoro sauce into the pan and stir to create a diavolo sauce.
Heat the sauce over medium high heat until hot and bubbly. Crack the eggs and slide them into the sauce. Cover and simmer on low heat for 7 to 10 minutes or until egg whites are firm and opaque and the yolks are still warm and runny.
Using a large spoon, carefully scoop two eggs and half the sauce into two serving bowls. Sprinkle with cheese and serve.