this segment in episode 144.
Eggs in Purgatory
"This is devilishly easy. It's one of the first tings I mastered when I was a kid. I'd take my mother's tomato sauce, pour it into a large pan and heat it up. When it started to bubble, I would crack in a couple of eggs, some salt, and throw in whatever cheese we had in the fridge. Being in an Italian household, it was either parmigiano, mozzarella,percornio or (my now favourite) scamorza, which I would either slice up or grate into the pan. And all of them work well. I would turn off the heat, tear up some basil and throw that in, then put a lid over the pan and let the eggs poach in the heat of the tomato sauce. While it was cooking, I'd grab a plate and some bread for scooping up the melted smoky scamorza and tomato sauce. Within five minutes, I was having what is still one of my favourite anytime meals."
4tbsp extra-virgin olive oil
2 cloves garlic, coarsely chopped
chili pepper flakes to taste (optional)
1 can plum tomatoes
salt to taste
5 fresh basil leaves
Scamorza cheese or Mozzarella cheese
Heat olive oil and gently brown the garlic; if you like a bitof heat, add some chili pepper flakes. You can substitute onions for thegarlic or use both, depending on what you like.
Meanwhile, put the plum tomatoes in a bowl and squeeze themwith your hands until they're the texture you want. When the garlic isgently browned, throw in the tomatoes and some salt, and let simmer 5minutes.
Crack eggs into bubbling sauce. Add in grated Scamorza cheese and cover for 3-5 minutes Tear up some fresh basil and toss it in. There you have it. Perfect for any meal.
Insalata Di Carciofi - Raw Artichoke Salad
"One day, I went to see my vegetable vendor, Maria, at the Mercato di Sant' Ambrogio in Florence, looking to buy some ingredients for a quick salad. She had a big, beautiful pile of the first baby artichokes of the season. She recommended I buy some, insisting they would make un' insalata incredibile. I'd never heard of using raw artichokes before and thought she must be crazy, so of course, I had to try it!"
- David Rocco's Dolce Vita
Juice of 1 lemon
5 tbsp (75mL) extra-virgin olive oil
Salt and freshly ground pepper, QB
Shavings Parmigiano-Reggiano cheese
Remove all tough external leaves from the artichokes. Discard the stem.
Cut the artichokes in half lengthwise. Lay them cut side down on a chopping board and slice them crosswise as thinly as possible. Place the slices in a bowl and season immediately with lemon juice, olive oil, and salt and pepper. Put them on a serving plate and finish with shaving of Parmigiano cheese.
Un' altra idea: Toast some bread to make crostini. Top with the artichoke salad and shave the Parmigiano over top.