Mario Batali chose Jody Williams to be one of his leading contemporary chefs for Coco, saying her food is a reminder of what he aspires to do. Coming from a big name like Batali, that's a serious compliment. But if you've ever had the pleasure of trying Williams' plates at Gottino, her wine bar in New York, you'll probably understand what Batali was talking about.
Williams' menu at Gottino consists of a rotating selection of beautiful, seasonal small plates. This recipe for Steamed Eggs with Dried Tuna Roe on Toast is typical of Williams' cooking style—the list of ingredients is brief, but the finished plate works perfectly. Williams uses the steamer of an espresso machine to gently steam the eggs, but soft scrambled in a pan would work just as well with a bit of fresh parsley. The eggs are placed on garlic and olive oil-rubbed crusty bread and finished with a shaving of bottarga or dried tuna roe. It's not complicated or cheffy, but rustic and wholly satisfying.
- 3 eggs, preferably organic, seasoned with salt and pepper
- 2 tablespoons chopped parsley
- 4 pieces country bread
- 1 clove garlic
- Extra-virgin olive oil
- Bottarga, to shave
Steam the eggs with the parsley. Scrambling the eggs in a saute pan is a good substitute.
Toast the bread and rub with garlic, add salt, drizzle with olive oil, and top with the scrambled eggs. Finish with the shaved bottarga.