Chef Francesco Rizzuti (Antica Osteria Marconi) shared this recipe with me. An amazing appetizer with country roots; day old bread softened in a minestrone made with onions, turnips, or asparagus (depending on the season), fresh farm eggs, and if available…dried Senise peppers, which are fried for a few seconds in hot oil until they are nice and crunchy like potato chips.
400 grams of turnips, 4 fresh eggs(laid that day), 150 grams of white onion, 1 hot pepper, extra virgin olive oil, 200 grams of day old bread, 50 grams of dried Senise peppers (sweet)
Cut the onions into thin slices and sauté them in a small pan with some of the red pepper and the turnip tops. Let cook for about two minutes, then add a little hot water and let it simmer for about five minutes. Poach the eggs, one at a time, in acidulated water (water containing a small about of vinegar, lemon or lime juice ). Cut the bread into cubes and place one on each plate. Slice the Senise peppers into julienne strips and sauté for about 20 seconds in boiling oil, then let cool. This dish is composed by spooning the turnip broth on the bread, placing the egg on top, and then adding the fried pepper strips.
Antica Osteria Marconi
Viale Guglielmo Marconi, 233-23
85100 Potenza, Italy
Tel. e fax 0971.56900
Closed Sunday evenings and Mondays.