Roasting
This is my version of a dish I had in Como at a tiny little family-owned bed and breakfast called the Belvedere. It was a rain-soaked Italian evening and we were seated near the window. This was my starter course and I ate it while gazing over a stormy lake hooded by a gauzy full moon. I’ve added alder wood smoked salt, to give it a tiny pungency and smoky tint, but you can use regular sea salt if you don’t have alder wood. The poached egg is runny and soft and the yolks and cheese meld together to create a rich sauce slightly reminiscent of a Carbonera.
Oct. 1, 2021, 11:50 a.m.
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