List of Ingredients
- 11 OZ. of potatoes
- 3 OZ. of white bread
- 3 OZ. of chicory, cleaned
- 4 of anchovy fillets
- 2 of large eggs
- vinegar
- dry white wine
- extra-virgin olive oil
- salt
- red chili pepper
Method
Cook the eggs in the roner at 140°F for 1 hour and 30 minutes. Shell the eggs, separate the yolks from the whites, and beat the yolks in a small bowl with a drop of water. Set aside.
In the meantime, preheat the oven to 340°F and bring water to a boil in a large pot, season with salt and add 1 tsp. vinegar.
Peel the potatoes and cook in the boiling water (the optimal cooking point for this recipe is when the core temperature is 190°F). Drain them, cut them into slices, then into 1/2" cubes.
Cut the bread into 1/2" cubes and toast it in the oven for 4-5 minutes to make croutons.
Heat a little oil in a saucepan and add the anchovy fillets and let them melt. Add 2 Tbsp. white wine, the chicory, and a dash of water. Cook for another 2 minutes. Add the potatoes and cook for another 2 minutes. Remove from the heat, let rest for 5 minutes, then add the beaten egg yolks, a dash of water and chili pepper, and top with croutons and serve.