Having the opportunity, as it were, we'd like to say a thing or two about fried eggs.
"Who?" "What?" "Why?" The hub-bub is at a dull roar. "Peas and carrots, peas and carrots... the lips, the teeth, the tip of the tongue... zing-bing-a-ring-aloha-ah-yay-koo-koo-ah-yay..."
Yes, fried eggs.
Our inspiration comes from a single place. No, not the classic english breakfast. Nor knocking a golf ball deeply into a sandtrap (not that we make golf analogies... Neither Bets nor I do that...). We're talking about the Pane Frattau, and everything that it, in its infinite goodness, may remind us of.
On his show, Mario Batali, while reeling us in with the notions of suptuous cuisine and certain al dente pasta, often takes us to an unfriendly place of watery sauces. His restaurants, however, are anything but watery and disappointing. His lesser Manhattan eatery, Otto Enoteca & Pizzeria, is a joy in almost every way. The ridiculously extensive wine lists and the clever cocktails are only the beginning... the antipasti, the insalata, the pizzas and the pastas... even the deserts... everything is fantastic. Of course, this is coming from someone who all too often sticks to a reliable Montepulciano d'Abruzzo or prosecco, and never ever strays from the Pane Frattau.
The Pane Frattau is this amazing pizza, simply topped with tomato, pecorino, and a gloriously fried egg. To kick it up a notch, try adding freshly chopped chili peppers to the pie... and for the carnivores in the house, don't be shy in asking for prosciutto, just for fun. I never thought the word "elegance" would come to mind with respect to pizza and eggs, but there you have it.
If in New York City, go there immediately, if not sooner. You're welcome.
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