Maybe this isn't anything revolutionary. But it sure is tasty...
You know when you get a jar of pasta sauce (good pasta sauce, something authentic and rustic) and you're left with too much sauce to toss and too little to use on another batch of linguine?
I have the solution, lovies. My sauce of choice today? A zingy, tangy arrabiata sauce, left over from last night's cincue colori conchiglie alla arrabiata (phew, that's a mouthful...a tasty, tasty mouthful). My recipe? A fried egg and focaccia sandwich with a shmear of the tomatoey stuff.
Here's how it goes.
Egg Sandwich Italiana
1 large egg
Sandwich-sized piece of focaccia (any kind you like)
1 tsp arrabiata sauce
Salt and pepper
Olive oil
1. Split focaccia, drizzle with olive oil and sprinkle lightly with salt. Toast in toaster oven until golden brown.
2. Heat olive oil in a frying pan or skillet until it glistens. Fry egg on one side, then add about a quarter cup of water to the pan and cover. The egg should steam for about two minutes, sealing in the yolk under a thin layer of egg white and leaving it runny. Top the egg with a bit of salt and a touch of cracked black pepper.
3. Smear the arrabiata on one half of the focaccia. Place the egg on the bread and enjoy.
The sammy's messy, but it's delicious. The fatty, savory yolk complements the acidic and spicy tomato sauce. It works the same way as the hot sauce I liberally apply to my bell pepper and egg sandwiches. And the focaccia? Well, that just serves as a tasty, crusty bread that holds up to the cascade of runny yolk and reinforces the Italian-ness of the dish.
Molto buono. Molto, molto buono.
Buon appetito!
~AF
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