At the recently-opened, New York City eatery, L'Apicio, Chef Gabe Thompson has developed a hearty brunch menu inspired by modern Italian fare. This dish is designed to be both savory and wholesome.
- 2 Large russet potatoes
- 4 tablespoon olive oil
- Kosher salt
- Freshly cracked pepper
- Bunch broccoli rabe, ends removed
- 8 Eggs
- 3 tablespoon heavy cream
- 1/2 pound hot Italian Sausage, casings removed
- 1 cup small diced Spanish or yellow onion
- 2 Garlic cloves, minced
- Pinch red chili flakes
- 3 tablespoon vegetable or peanut oil
- 1/2 Red onion, peeled, thinly sliced
- 2 tablespoon Italian flat leaf parsley roughly chopped
- 1 tablespoon Aleppo pepper or sweet paprika
- 1/2 cup Pecorino Romano, grated
- 2 tablespoon unsalted butter, cold, diced
- Preheat oven to 350 degrees.
- Rub potatoes with 2 tablespoons olive oil. Season each potato generously with salt and pepper. Place potatoes on a sheet tray and roast until fork tender, approximately 1 - 1 1/2 hours. Let potatoes cool and chill in refrigerator. Potatoes can be made 2-3 days in advance.
- When potatoes are cold, slice lengthwise into 8 wedges. Cut each wedge into 1 inch pieces. Set aside potatoes until ready to make home fries.
- Bring a large pot of water to a boil. Add a generous amount of salt. Blanch the broccoli rabe until bright green and tender, about 3- 4 minutes.
- Drain the broccoli rabe and pat dry. Place in refrigerator until cold enough to handle. Chop into half inch pieces.
- Whisk together eggs and heavy cream. Season with salt and pepper. Use approximately one generous pinch of salt per egg and several turns of cracked pepper. Set aside.
- In a large nonstick sauté pan, heat remaining 2 tablespoons of olive oil over medium high heat. Add the sausage. Cook sausage until lightly browned and break sausage up into smaller pieces with a wooden spoon.
- To the sausage, add yellow onions, garlic, and a pinch of chili flakes. Sauté for 2-3 minutes until onions are soft.
- Add blanched broccoli rabe to sausage mixture. Keep on low heat until ready to cook eggs.
- Meanwhile, heat vegetable oil in a large cast iron skillet over medium high heat. When oil is very hot. Add cooked russet potatoes and red onions. Cook undisturbed until potatoes are golden on one side. Toss mixture and continue to cook until potatoes are golden on all sides. Season with salt and Aleppo. Keep warm over low heat or in a warm oven.
- Increase the heat under the sausage mixture to medium. Add the eggs, pecorino, and butter. Using a heatproof rubber spatula, scramble the mixture, scraping the sides, until the eggs form soft curds. Immediately place eggs on a warm plate.
- Toss the potatoes with parsley and serve next to the scrambled eggs. Enjoy immediately.
L’Apicio, an Italian-inspired restaurant from Executive Chef Gabe Thompson brings modern Italian food to New York's East Village. L’Apicio, which gets its name from the celebrated 18th Century Italian cookbook, offers a deep cocktail and wine program and pastries from Executive Pastry Chef Katherine Thompson.