Grilled Treviso with Cured Egg Yolks, Anchovy, Preserved Lemons and Garlicky Breadcrumbs

Grilled Treviso with Cured Egg Yolks, Anchovy, Preserved Lemons and Garlicky Breadcrumbs

Recipe by Stephanie Eburah 

serves 4

For the dressing:

5 anchovy filets

1 garlic clove

1 tablespoon lemon juice

1/4 cup olive oil

1/2 preserved lemon minced, about 2 tablespoons

salt & fresh ground black pepper to taste


In a blender or in a mortar and pestle, puree the anchovies, garlic and lemon juice. Drizzle/whisk in the olive oil and transfer to a bowl. Stir in the minced preserved lemon and season with salt & pepper.


For the cured egg yolks:

1 1/2 cups kosher salt

1 1/2 cups sugar

6 egg yolks

Combine salt and sugar in a medium bowl. Evenly spread out half of the salt mixture in an 8x8" glass baking dish. Using the back of a tablespoon, create 6 depressions in salt mixture, spacing evenly. Carefully place an egg yolk in each depression. Gently sprinkle remaining salt mixture over yolks and tightly wrap the dish with plastic. Chill for 4 days. Preheat an oven to 150°. Brush salt mixture off each yolk, then carefully rinse under cold water to remove any remaining salt (yolks will be semi-firm, bright, and translucent). Gently pat dry with paper towels. Generously coat a wire rack set inside a rimmed baking sheet with nonstick spray or brush with vegetable oil. Place yolks on the rack and dry out in the oven until opaque and texture is like a firm Gruyère cheese, 1½–2 hours. Let cool. Store for up to a month in a sealed container in the fridge.


For the Treviso: 

Preheat a grill (charcoal or gas) or a grill pan over medium-high heat. Trim a ¼ inch off the ends of 2 Treviso heads, making sure the heads are still intact. Halve each Treviso lengthwise and brush each half with olive oil on both sides. Brush the grill grates or grill pan with oil as well. Grill the Treviso halves, turning once, until charred on both sides, 4 to 6 minutes total. The Treviso should be nicely charred and soft on the outside and just tender on the inside. You can test by piercing the core with the tip of a knife. Transfer the Treviso halves to a serving platter and season with salt and pepper.

To Serve:

Drizzle with the anchovy vinaigrette, shave the cured egg yolks with a microplane over the top then sprinkle with bread crumbs and serve. 


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