Gennaro & Bertolli with Butter
Pane Cotto con verdure / Stewed vegetables with poached egg and bread
4 tablespoons extra virgin olive oil plus extra for drizzling
1 medium-sized onion, finely chopped
200 gr peas, fresh or frozen
100 gr broad beans, fresh or frozen
1 bunch of swiss chard, roughly chopped
1 litre hot vegetable stock
4 slices of stale country bread
50 gr pecorino cheese, freshly grated
freshly ground black pepper
Heat the olive oil in a saucepan and sweat the onion. Stir in the peas, broad beans and swiss chard and cook on a medium heat for a minute. Add the hot stock and some pepper and simmer on a gentle heat for about 10/15 minutes until all the vegetables are tender.
Meanwhile, arrange the bread in 4 individual bowls. Poach the eggs one at a time in the pan with the stewed vegetables. The yolk should be set but still soft, so only leave them for a couple of minutes. Carefully remove with a slotted spoon and place one one on each slice of bread.
Remove the vegetables from the heat and place around the eggs and bread. Drizzle with a little extra virgin olive oil and sprinkle with the grated pecorino cheese. Serve immediately.