This breakfast was easier to make than it was to photograph because the elements were prepared previously, the risotto and the compound butter used to fry the eggs and to dress the rice. All that was left was to fry two eggs and that is done simply within a few minutes.
I had a poached egg nested into gently sauteed leftover Bolognese with handmade tagliatelle.
ReplyDeleteActually it was a Bolognese variant we had years ago at a roadside cantina in Andelusia that you might like too.
Make your usual Bolognese with 1/2 ground pork & veal, substitute a splash of dry sherry for the usual red wine in the sauce, sautee pimentón de dulce with the onions & garlic and add 1/4 cup sliced Manzanilla olives and a tbsp of capers after the tomatoes...top with shavings of Manchego.
We like odd stuff for breakfast as well as the usual suspects.
No vegetables in the traditional American breakfast? Balderdash, sir. Fiddlesticks! In refutation I give you... the omelet.
ReplyDeleteOmelets with mushrooms, steamed spinach, basil-infused butter, and mozzarella.
Omelets with mushrooms again, Swiss cheese, a slice of ham, and pesto.
Omelets with grilled onions and bell peppers with pepper jack cheese and maybe a little guacamole.
Omelets with roasted tomatoes, spinach, and green onion and feta.
Omelets with chopped pepper bacon, sauteed broccoli, and sharp cheddar.
The omelet. A work of art in itself - plus, all-American! (Not that I am turning up my nose at the items in your breakfast series, understand. Yet we should give credit where credit is due.)
(Yes, I know omelets are French. But what I think of as a French-style omelet - fluffy, extremely moist, rectangular, with a spoonful or so of filling if that - seems like a very different dish from the American omelet - egg cooked more, semi-circular, and folded around an embarrassment of filling riches.)
(I'm all over the place here but felt I had to say something.)