Ingredients

The following ingredients have 4 Servings
  • 2 bunches broccolini or 2 crowns broccoli with leaves
  • 2 garlic cloves
  • 8 anchovy fillets
  • 5 tbsp extra virgin olive oil plus a bit more for drizzling
  • 1 long red chilli, thinly sliced
  • juice and zest of 1 lemon
  • 2 tbsp aged red wine vinegar
  • 1 head radicchio
  • 100g finely grated parmigiano reggiano
  • 4 eggs
  • 1 handful fresh sourdough breadcrumbs that have been toasted with olive oil and salt

Instruction

  • <p>1. Cut broccoli into wedges or if using broccolini, trim off its woody ends but leave it whole. Bring a pot of salted water to the boil and when boiling add the broccoli or broccolini and cook for 2 to 4 minutes or until the broccoli is softened but still crunchy (it will keep cooking after you remove it from the water). Let the broccoli cool on a plate. I don't like to shock vegetables in ice water as I feel it rinses out a lot of the flavour. A little undercooking in the pot and it should finish steaming nicely as it cools.</p> <p>2. Meanwhile, make the vinaigrette. With a mortar and pestle, crush the garlic, anchovies and a pinch of salt into a fine paste. Set aside. Heat the olive oil over low heat in a shallow pan. Add the chillies while the oil is still cold and bring up to a sizzle. After the chillies have sizzled for about a minute, turn the heat off and add the garlic and anchovy paste. Set that aside to cool. Once the oil and anchovy mixture has cooled, pour it in a jar with a lid or small bowl and add the lemon juice, zest and vinegar. Add 5 or 6 grinds of fresh black pepper and shake this up to make your vinaigrette. Leave the pan unwashed to fry the eggs.</p> <p>3. Set a grill pan on the stove and place on medium-high heat. Dress the broccoli with a bit of oil and salt and sear on the grill to achieve a good char on at least one of the sides. Keep warm.</p> <p>4. Remove the core from the head of radicchio and separate the leaves. Tear them into smaller pieces if the leaves are large and place in a large mixing bowl. Add the grated cheese and almost all of the dressing, reserving a bit to finish. Toss the leaves and, when well coated, divide among four plates, top with some warm broccoli.</p> <p>5. At the very last minute fry 4 eggs to your liking in the pan used earlier for the chillies. I like to fry them in a very hot pan with lots of olive oil so the edges go lacey, golden and crispy but the yolk stays runny. Place one egg on each plate and finish with a sprinkle of salt, some fresh black pepper, a bit more cheese, those toasted breadcrumbs and the last drizzle of dressing.</p>