Chickens in a Nest, Roasted Radicchio with Proscuito

 Chickens in a Nest

There are so many versions of this dish and frankly they mostly are a missed opportunity

If you follow this recipe you will find it takes you to new culinary heights

Find a bread loaf that is crusty, with an interior that is chewy and tasty  

It should be wide enough to make two yoke-sized holes in it without crowding

I have been spoiled, living in Rome for 19 years with unbelievable bread right downstairs, which is what I used in the photo

It was called Casareccia

Slice a loaf of breadin thicknesses slightly thicker than the diameter of a yolk

Err on the big size, as it is critical the slice be deeper than the yoke

Carefully make two holes in the bread, evenly spaced, and slightly larger than a yoke

Also try to make the hole with no sharp edges 

Heat a well-seasoned cast iron or nonstick pan, add a large pat of butterand sauté one side of the bread until it is browned

Flip the bread slices over and crack open two large organic eggsand gently drop the eggs into the holes in the slices, careful not to break the yolks

Cook a few minutes until the bottom is sealed with crispy egg whites

Flip the slices over very gently and seal the other side

Salt and pepper, to taste

Roasted Radicchio with Prosciuto 

Slice head of medium to large radicchioin half at the waist

Each half is a serving 

Wrap two slices of prosciuttoaround the sides of the spherical radicchio half

If you stagger and overlap the slices they will hold themselves in place

Drizzle best quality olive oilon the cut top surface of the radicchio, add salt and pepper

Place in oven heated to 375 F until the prosciutto and radicchio start to brown, about 20 minutes

Remove and serve