Tuesday, October 25, 2011
Chef in Venice #7 - Poached eggs with parma ham on toasted ciabatta
"We should write a 'survival guide to Venice on a budget'" said my friend last week.
Chiesa St. Barnaba..... at 8am (early start that day)
Chapter one would certainly be titled 'Cook for yourself'. Self catering should mean just that - it's hard to get out from a restaurant under €100 for 2 - and believe me, everyone you meet will like to tell you so, and that's before they start on the price of drinks. But go to the local Billa supermarket and markets in campo St. Margherita (not the Rialto - that's where tourists go) and that €100 goes a long way!
This was breakfast one day - poached eggs with parma ham on toasted ciabatta. When you're traversing the Ventian streets in search of Biennale exhibits you need a decent start
The eggs were supposed to be for making pasta - hence the vivid orange yolks. Didn't stretch to making pasta - it was a holiday after all - but they were rather good like this!