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

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

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

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Ingredients

Count

Nutrition

1518

Calories

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Ingredients:

Serving

2 slices day-old country or rustic bread, crusts removed
olive oil
coarse salt
6 slices pancetta (about 1/4 lb), cut into 14-inch dice
1/2 cup white balsamic vinegar
1 tbsp mustard seeds
1 tsp crushed red pepper flakes
2 tbsp sugar
1 tsp fresh thyme leaves, roughly chopped
6 tbsp (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 lb young broccoli rabe, washed, dried, and leaves removed ( keep for another use)
2 heads radicchio, cored and leaves separated
2 tbsp blended olive oil
2 tsp minced garlic
4 large eggs
20 shavings parmigiano-reggiano

Directions:

1. Heat the oven to 325°F. Lightly oil and salt the day-old bread and bake until golden brown, about 10 minutes. Let cool, tear into pieces, and process in the food processor until finely ground; set aside.
2. In a medium skillet, heat the pancetta and cook over medium-high heat for 5 minutes until lightly golden brown. Drain on a paper towellined plate. In a medium bowl, mix the vinegar, mustard seeds, red pepper flakes, sugar, and thyme. Whisk in the melted butter and add the red onions, fennel, and pancetta. Set the pancetta vinaigrette aside.
3. In a large bowl, toss the broccoli rabe with the radicchio leaves, oil, and garlic; add salt to taste. Heat a grill or grill pan until hot but not smoking. Put the greens (in batches) on the grill for 30 seconds, turning them over frequently until just wilted; transfer to a large bowl. Continue until all of the broccoli rabe and radicchio are grilled and toss them with 4 tablespoons of the pancetta vinaigrette.
4. Bring a medium pot of water to a boil over medium-high heat and use a slotted spoon to lower the eggs into the water. Adjust the heat to maintain a simmer and cook the eggs for 5 minutes. Fill a medium bowl with ice and water, then remove the cooked eggs from the pan into the ice water bath. When the eggs are cool enough to handle, gently crack the shell all over, start to peel, and intermittently submerge in the ice bath (if theyre a bit too hot) and continue to peel.
5. To serve, portion the grilled broccoli rabe and radicchio onto 4 serving plates, mounding it in the center of each plate. Put 5 Parmigiano shavings on top of the greens, then set one whole soft-cooked egg on top. Drizzle the remaining vinaigrette on top of the egg and around the plate and top generously with the breadcrumbs.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1517.75 Kcal (6355 kJ)
Calories from fat	1409.4 Kcal
		% Daily Value*
Total Fat	156.6g	241%
Cholesterol	567.23mg	189%
Sodium	517.52mg	22%
Potassium	376.32mg	8%
Total Carbs	17.63g	6%
Sugars	10.43g	42%
Dietary Fiber	3.65g	15%
Protein	16.32g	33%
Vitamin C	35.9mg	60%
Vitamin A	6.2mg	208%
Iron	117.5mg	653%
Calcium	219.7mg	22%

Amount Per 100 g
Calories	341.57 Kcal (1430 kJ)
Calories from fat	317.18 Kcal
		% Daily Value*
Total Fat	35.24g	241%
Cholesterol	127.65mg	189%
Sodium	116.47mg	22%
Potassium	84.69mg	8%
Total Carbs	3.97g	6%
Sugars	2.35g	42%
Dietary Fiber	0.82g	15%
Protein	3.67g	33%
Vitamin C	8.1mg	60%
Vitamin A	1.4mg	208%
Iron	26.4mg	653%
Calcium	49.4mg	22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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