Farro bowl with broccoli rabe, poached egg and crispy breadcrumbs

Ingredients

For 1 serving

• Farro60 g
• Eggs2
• Broccoli rabe200 g
• Breadcrumbs10 g
• Anchovies in oil3
• Garlic1 clove
• Chili pepperto taste
• Extra virgin olive oil8 g
• White wine vinegar1 tablespoon
• Saltto taste

Contains: gluten, eggs, fish, sulphites,

In season: November – March

Method

1. Bring a pan of water to the boil, salt it, rinse the farro and cook it for 25–30 minutes, until tender but al dente; drain.
2. Meanwhile, heat half the oil in a small pan over medium heat and toast the breadcrumbs for 2–3 minutes, stirring constantly, until golden and crisp; tip them onto a small plate.
3. Trim the turnip tops, keeping the tender leaves and florets, and wash them. Boil them in salted water for 5 minutes until tender, then drain.
4. Heat the remaining oil in a frying pan over low heat with the crushed garlic, chilli and anchovies and stir for a minute, until the anchovies melt; add the turnip tops and sauté for 3 minutes over medium heat.
5. Bring a small pan of water to a gentle simmer with the white wine vinegar, stir it into a whirlpool and slide in the eggs one at a time from a small cup. Poach for 3 minutes, until the whites are set and the yolks soft, then lift out with a slotted spoon.
6. Build the bowl with the farro and turnip tops, lay the poached eggs on top and finish with the crunchy breadcrumbs.