Harvey has a big personality. It seems he knows everyone, and everyone he knows loves Harvey. Wherever he goes, Harvey runs into a friend or acquaintance. In 1985, Harvey and I spent Thanksgiving in Paris. It was a cold, snowy Sunday night when we arrived, and we stopped into the famous Deux Magots cafe for a petite collation (translation: a little snack) before bed. It was dark outside. We were huddled in a warm corner when I looked up to see a man that Harvey knew approaching to say "hi." What are the chances?
One reason I love to cook is because Uncle Harvey is an artist in the kitchen. He is the king of short-cut cooking: no one else can take pre-made food and put it together in a way that tastes freshly prepared and oh-so-flavorful.
After reading my "Soup is Good Food" posting, Harvey sent me this recipe for Zuppa alla Pavese. This is a classic peasant recipe named for the Battle of Pavese, Italy in the 16th century under Francois Premier, King of France. The recipe is simple, quick and delicious—perfect for lunch or a cold winter evening.
What to buy
- 1 to 1 1/2 cups of chicken or beef stock (store bought is fine)
- Slice of crusty French or Italian bread
- 2 tablespoons butter
- 1 egg at room temperature
- Salt & pepper
- Grated parmesan cheese to taste
How to prepare it
1. Bring chicken or beef stock brought to a boil.
2. Saute sliced crusty bread in butter, on both sides.
3. Warm soup bowls in a low-heat oven.
4. Place one slice of 'crostini' into bowl and one raw egg on top. Pinch of salt, pepper, and grated Italian cheese.
4. Place one slice of 'crostini' into bowl and one raw egg on top. Pinch of salt, pepper, and grated Italian cheese.
Slowly add hot soup to each bowl, enough to poach the egg. Serve.
I know what I'm having for dinner tonight. And you?
I know what I'm having for dinner tonight. And you?
A friend of Harvey's read the blog and suggested putting some baby spinach under the crostini before you add the soup.
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