| Croutons |
Recipe Type: Topping
- 1 Loaf of Trucchi’s Bread
- 3/4 Cup plus 2 tablespoons of Napoli Extra Virgin Olive Oil
- 1 Teaspoon of Fresh Garlic, Minced
- 3 Tablespoons of Fresh Lemon Juice
- 1 Coddled Egg Yolk *Look Below For Directions
- 1/4 Cup of Grated Parmesan Cheese
- 2 Heads of Romaine Lettuce, Outer Leaves Removed
- Freshly Ground Black Pepper
- Cut the bread into cubes, and discard the crust. Toss together with 2 Tablespoons of EVOO. Lay across a baking sheet in your oven preheated at 350°. Stir several times. It will take about 10 minutes, or until they are golden brown.
- Whisk together the garlic and lemon juice. Then Add in the egg and remaining Olive Oil. Combine with all but 1 tablespoon of Cheese. Stir together. Toss Croutons and the lettuce with dressing. Arrange on plates and sprinkle the remaining Cheese and black pepper on top.
- *To Coddle an Egg: With extreme care, gently lower a fresh egg into simmering water and cook it for one minute. Remove with a slotted spoon and set aside until ready to use.
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