Uova del Professore

  How about this for a bit of showing off! Straight out of the oven and direct into my inbox comes this excellent creation from another off the Oxfordshire massive. I know from personal experience the professor loves to dabble in the kitchen but I feel he has surpassed himself with what look like perfectly cooked eggs. Big thumbs up!

  Unless you've been taking xanax or anything else to wipe your memory, you'll recognise the dish in the picture below from previous posts as shakshuka or (as is appropriate for the house this came from), Italian eggs. Can someone tell me the proper name for this in Italian because I'm going bonkers trying to remember and I'm pretty bastard sure the Italians don't ask for 'Italian eggs'. That would just be silly.

  To keep this topical, I'm going to return the theme of this post to roasted vegetables by suggesting a vegetable you could roast to accompany this. Before I do, have a little think about which roasted veg you think would go well with this. The one that popped into my head was broccoli but what the fuck do I know?

  Not much apparently but included in the limited wisdom available to me is a knowledge of the deep joy of roasted broccoli. If you've not tried it before, It's as easy as roasting anything else but the end result ticks loads more boxes than any of its rivals.

  What is so special about roasted broccoli? As there are the stalks and the flowers, you get a mix of textures. The stalk ends up tender while the flower becomes crisp and even a bit caramelised. I can see I'll have to cook some to photograph for tomorrow's post but until then you'll have to imagine roasted broccoli accompanying the professors Italian eggs.

What would you cook? Write in to tell me.

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Kirk out

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