Sardinian Stew With Poached Eggs

More from this source
SF Gate


Add a comment


3 large bunches chard

8 to 12 ribs cardoon, trimmed (each about 12- to 18-inches long)

1 medium bunch celery

1/2 cup extra virgin olive oil + more to finish

2 medium yellow onions, halved then thinly sliced lengthwise

1 bunch thyme, marjoram or savory, leaves picked and chopped

4 good-quality anchovies, minced (about 2 tablespoons; see Note)

2 garlic cloves, minced

3/4 to 1 tablespoon ground dry chile (Calabrian preferred), to taste

1 cup dry white wine

3 cups drained crushed San Marzano tomatoes (one 28-ounce and one 14.5-ounce can)

6 to 10 ounces Parmesan rind, scrubbed of any wax or residue

Kosher salt, to taste

About 1/2 cup chicken or vegetable broth, if needed

1 cup finely grated Parmesan-Reggiano or pecorino + more to garnish

Cracked pepper, to taste

6 to 16 eggs (1 or 2 eggs per serving, as desired)

You might also like

Slow-Cooker Recipe: Classic Beef Stew
Real Simple
Chickpea Hot Pot Recipe
101 Cookbooks
Kale, White Bean, And Potato Stew
Whole Living
Lazy Day Beef Stew
Cheeky Kitchen
Spicy Cauliflower And Chickpea Stew
The Naptime Chef
Double Carrot Stew
No Recipes
Beef Stew With Winter Vegetables
Wolfgang Puck
Sunday Night Stew
The Pioneer Woman
Curried Vegetable Stew W/ Pearl Barley & Almonds
Veggie Num Num