{"id":4564,"date":"2015-07-05T01:24:09","date_gmt":"2015-07-05T01:24:09","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=4564"},"modified":"2015-07-05T01:24:09","modified_gmt":"2015-07-05T01:24:09","slug":"uova-fritte-con-scalogni-puntarelle-con-acciughe","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=4564","title":{"rendered":"uova fritte con scalogni; puntarelle con acciughe"},"content":{"rendered":"

\"eggs_and_puntarelle\"<\/a><\/p>\n

It may not have been a typical American Fourth of July breakfast, but what passes for ‘typical’ in America these days?<\/p>\n

It was a holiday, and I had some excellent fresh eggs on hand, a small amount\u00a0of\u00a0puntarelle\u00a0left over from an earlier meal (also a bit of the anchovy dressing I had used), half of a small shallot (also remaining from\u00a0an earlier meal), and part of a\u00a0loaf of excellent sourdough bread, now two-days old. \u00a0I didn’t want to spend too much time putting together the first meal on a day we had decided to revisit the Whitney Museum; \u00a0we were also getting pretty hungry, and this improvisation looked like it wouldn’t take much time.<\/p>\n

It was very good, and it hadn’t really taken much time at all.<\/p>\n

I think what I did may have been\u00a0my own invention; if I can trust my invented Italian, it would be described as\u00a0uova fritte con scalogni; puntarelle con acciughe <\/em>[fried eggs topped with shallots cooked in butter until just tender, served with an Italian chicory dressed with\u00a0anchovy, garlic, and vinegar].<\/p>\n