Ingredients

  • Homemade bread g 120
  • Egg no. 1
  • Sausage g 80
  • Broccoli rabe g 100
  • Organic extra virgin olive oil g 20
  • Organic red wine ml 30
  • Garlic no. 1 clove
  • White vinegar ml 10
  • Salt to taste
  • Pepper to taste

Procedure

  1. Cut the homemade bread into slices and toast it until crispy.
  2. Brown the crumbled sausage in a skillet until golden, deglaze with organic red wine, and let it reduce until it reaches a dry consistency.
  3. Blanch the broccoli rabe in salted water, then sauté it in a pan with the garlic clove and some of the organic extra virgin olive oil. Season with salt.
  4. Bring water with white vinegar to a gentle boil, create a whirlpool, and cook the egg for 2–3 minutes, keeping the yolk soft.
  5. Arrange the broccoli rabe on the toasted bread, add the sausage, and top with the poached egg. Finish with the remaining organic extra virgin olive oil and a grind of black pepper.

EXTRA VIRGIN OLIVE OIL PAIRING

The elegance of a light Pinot Noir red wine from the Tejo region provides a balanced complement to the dish’s richness. The delicate aromas of small red berries and the soft tannic texture support the sausage, leaving room for the vegetable notes of the baby broccoli.

ORGANIC WINE PAIRING

This recipe finds its natural complement in the organic mulled wine used in the preparation. Its sweet and spicy notes complement the creaminess of the cream and pancakes, creating a pleasant contrast with the freshness of the raspberries.