Provencal with Poached Egg, Parmesan Bread Crumbs and Pancetta
Chef Joey Fortunato of Extra Virgin Restaurant – New York,
Adapted by Starchefs
Yield: 4 Servings
Artichokes and poached eggs:
- 4 medium artichokes
- 1 ounce white vinegar
- 4 extra large eggs
- 2 ounces pancetta, cubed
- ½ ounce white bread crumbs
- ½ ounce grated parmesan cheese
- 3 egg yolks
- 1 Tablespoon water
- 1 Tablespoon lemon juice
- Cayenne pepper to taste
- Tabasco sauce to taste
- Salt and black pepper to taste
- 6-8 ounces butter, melted
- ½ bunch cleaned watercress
- ½ head cleaned frisee
- 1 Tablespoon lemon juice
- 2 Tablespoons extra virgin olive oil
- 1 ounce shaved parmesan
For artichokes and eggs:
Bring a large pot of salted water to a boil. Cut stems off of artichokes
and trim off about an inch from the top end. Pull away excess leaves until
you reach the tender yellow petals. Reduce water to a simmer and cook
artichokes until tender. Set aside to cool. When cool, cut artichokes
in half to remove fuzzy choke. Pull off any tough leaves.
Bring a sauce pan filled with water to a boil with a
pinch of salt and 1 ounce of white vinegar. Reduce water to a simmer,
swirl with a wooden spook and gently crack eggs into the water. Poach
eggs until they start to take shape - do not overcook. Remove eggs from
water and place on a baking sheet. Set aside until ready to serve.
Next, in a small sauté pan, cook the cubed pancetta
until crisp. Use a slotted spoon to remove cooked pancetta from pan and
set on a plate lined with paper towels to absorb excess fat. Set aside.
For Hollandaise sauce:
While Combine egg yolks, water, lemon juice, cayenne pepper, salt, and
black pepper in a bowl and place over a double boiler. While water is
barely simmering, whisk mixture continuously making sure not to curdle
the eggs. When the egg mixture reaches a custard-like stage, remove from
heat and add butter, slowly whisking it in until the sauce thickens.
Season artichoke halves with salt and pepper. Heat a
sauté pan over high heat with a Tablespoon olive oil. Sauté
seasoned artichokes until crisp.
While the artichokes are cooking in the pan, mix breadcrumbs
and grated parmesan together and sprinkle mixture on top of the poached
eggs. Place eggs in broiler or salamander until golden on top. Do not
overcook the eggs.
Toss watercress and frisee with lemon juice and olive oil. Season with
salt and pepper and divide equally in the centers of 4 large plates. Sprinkle
pancetta bits on the greens. Place artichoke halves on the bed of greens
and set an egg on top of artichoke. Drizzle a Tablespoon of Hollandaise
sauce around. Garnish with shaved parmesan cheese.
A rich Champagne such as the Pol Roger 1996 Extra Cuvee de Reserve Brut