Cooks in: 30mins
Levels: Medium
Serves: 4
List of Ingredients
- 14 OZ. of ricotta salata (4 slices)
- 1 C. of tomato passata
- 4 of eggs
- 1 celery stalk
- 1 carrot
- 1/2 onion
- Butter
- Remilled durum wheat semolina
- Grated Grana Padano cheese
- Vinegar
- Extravirgin olive oil
- Salt
Method
1
Dice the celery, carrot, and onion; sauté them in a pan for 5 minutes with 2 tablespoons of oil. Add the tomato passata and a ladleful of water. Add salt and cook for 10 minutes until you obtain a vegetable ragù.
2
Poach one egg at a time: crack the egg into a small bowl and gently slide it into simmering water with a bit of vinegar. Carefully remove them with a slotted spoon and place them on a paper towel. Dredge the slices of ricotta with the semolina and fry them in oil for 90 seconds per side. Place the ricotta slices on a sheet pan, top with 1 tablespoon of the ragù, and place an egg on top of each. Sprinkle with the Grana Padano, top with a bit of melted butter, and broil in the oven.