A novel take on the Italian style dish Eggs in Purgatory.
By Olivia Caminiti
My take on the Italian style dish ‘Eggs in Purgatory’ has the hell-red tomato sauce on the bottom of the plate and heavenly white eggs over-easy on top but instead of polenta as a pillow for the eggs, I use Johnny cakes. These salty sweet cakes add a more solid texture to the dish and can be used as scarpetta, bread used for scooping up remaining sauce.
When naming the dish I represented the fusion of Italian with Southern style cooking. Changing Johnny cakes to Giovanni cakes, the Italian name for John. The last player in this collaboration of food cultures is, as you would think, Californian. The freshness of a basil garnish as well as the fresh corn in the cakes up lifts the flavors and textures that cooked ingredients cannot give.Print
Olivia's passion for food is rooted in California's Bay Area though now regrowing in Austin, Texas. She mixes with her travel experience, eye for beautiful food and intuition to find the next ingredient to keep a balance in life. See what she incorporates next and check-out her website at oliviacaminiti.com