 |
(Necee Regis for The Boston Globe) |
Serves 2 Pichet takes a simple frisee salad with bacon and poached egg, and elevates it to the sublime by wrapping the partially cooked egg in a jamón serrano and bread crumb crust, and deep frying it. The crust puffs up in the hot oil, and the yolk remains runny. In this recipe, we substituted the more available prosciutto for ... (Full article: 313 words)
This article is available in our archives:
Globe Subscribers
FREE for subscribers
Subscribers to the Boston Globe get unlimited access to our archives.
Not a subscriber?
Non-Subscribers
Purchase an electronic copy of the full article. Learn More
- $9.95 1 month archives pass
- $24.95 3 months archives pass
- $74.95 1 year archives pass
