List of Ingredients
- broth
- savoy cabbage
- leaves of lacinato kale
- 16 of slices rustic bread (or any crusty bread)
- 4 of egg yolks
- Salt
- Sugar
- Grana Padano cheese
- Extravirgin olive oil
Method
Combine 4 tablespoons salt with 4 tablespoons sugar. Spread half the mixture in a baking dish and set the egg yolks on it, then cover them completely with the rest of the salt and sugar and let them marinate, refrigerated, for 7 hours.
FOR THE SOUP: Sprinkle the bread slices with grated Grana Padano cheese; bake them at 200°F for 7-8 minutes. Remove from the oven and break them into pieces. Puree the bread with the broth and 1 tablespoon oil to form a thickened soup.
FOR THE VEGETABLES: Cut the outer leaves of the cabbage into pieces, removing the hardest part of the ribs. Also clean a few leaves of lacinato kale; brush all the greens with oil and bake them at 400°F for 10-13 minutes, until crisp. Remove the yolks from the salt and set them in a large bowl of water to rinse them. Put the bread soup in 4 small bowls with a yolk on top of each, serving the roasted greens on the side.