Bruschetta pasquale
Instructions
Toast the bread in a pan with coarse salt and extra-virgin olive oil.
Braise the radicchio with olive oil and red wine.
Slice like carrots noodles; they are withered.
Cook the egg to the Bullseye.
Serve the radicchio and carrots on the bruschetta; Mount on top of the egg and the julienned Sun-dried tomatoes preserved in a little water and squeezed.
Ingredients and dosing for 4 persons
- 2 slices of bread
- 1/2 head of radicchio
- 1 carrot
- 3 sundried tomatoes
- 1 egg
- Olive oil extra virgin
- Coarse salt