Grilled Broccoli Rabe and Radicchio with Pancetta Dressing Topped with a Soft-Cooked Egg

Name: Grilled Broccoli Rabe and Radicchio with Pancetta Dressing Topped with a Soft-Cooked Egg
Yield: Makes 4 servings
Ingredients: 2 slices day-old country or rustic bread, crusts removed; Olive oil; Coarse salt; 6 slices pancetta (about 1/4 pound), cut into 14-inch dice; 1/2 cup white balsamic vinegar; 1 tablespoon mustard seeds; 1 teaspoon crushed red pepper flakes; 2 tablespoons sugar; 1 teaspoon fresh thyme leaves, roughly chopped; 6 tablespoons (3/4 stick) unsalted butter, melted; 1/4 cup finely chopped red onions (about 1/2 medium onion); 1/4 cup finely chopped fennel (about 1/2 bulb); 1 pound young broccoli rabe, washed, dried, and leaves removed (keep for another use); 2 heads radicchio, cored and leaves separated; 2 tablespoons blended olive oil and grape seed oil; 2 teaspoons minced garlic; 4 large eggs; 20 shavings Parmigiano-Reggiano

September 21, 2010

Vinny Dotolo & Jon Shook, Animal, Los Angeles, California
James Birch, Flora Bella Farm, Three Rivers, California (bitter greens)

In 1991, Jim started selling all sorts of his seasonal vegetables and fruit to the most popular restaurants in Los Angeles. Jon and Vinny love the flavors and textures of this dish—the smokiness of grilled bitter greens cooled with a creamy soft-cooked egg and balanced with the sweet and salty pancetta dressing, finished with a crunchy breadcrumb topping. This makes a great supper in itself. Use escarole or kale if you can't find broccoli rabe.

Recipe notes

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