25/03/2026
UOVO BARZOTTO | PROSCIUTTO | INSALATA VIOLA 🇮🇹
A jammy egg and prosciutto crudo with purple cabbage, romaine, and cherry tomatoes. Tossed in balsamic and parm with a garlic-rubbed sourdough on the side. 😋
The 6-Minute Secret ⏱️
In Italy, this is the Uovo Barzotto—the "half-cooked" egg. They boil it for exactly 6 minutes, then "mosaic crack" the shell before an ice bath to stop the heat instantly. The result? A yolk with the texture of warm honey that acts as a natural sauce for the greens.
Ice Shocked is Nice 🧊
The secret to that signature crunch? Submerging the Romaine and Purple Cabbage in an ice bath for 10 minutes. This creates turgor pressure, hydrating the cells until they "curl and snap" under your fork.
The Garlic Bridge 🥖
No butter needed. We rub a raw garlic clove directly onto the screaming-hot Sourdough Batard. The oils melt into the crust, creating an aromatic punch that cuts through the savory salt of the Prosciutto di Parma.
Chef’s Note on Mise en Place 🔪
Notice the prep in the background? A clean Mise en Place is the secret to a stress-free service. Everything in its place before the first plate hits the table.
A tavola! 🍷✨
Are you Team Jammy Egg (6 mins) or Team Hard-Boiled? Let me know below! 👇
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