The people at Giovanni Rana were kind enough to send me some pastas and sauces to try out and I really wanted to think of fun ways to experiment with them. You’ll see a recipe with their amazingly fresh ravioli next week, but this week, I was really excited to share this easy breakfast idea that takes ordinary scrambled eggs to the next level.
Giovanni Rana hails from a small Italian village and has been making pasta for over 50 years. He started out making fresh pasta by hand and delivering it to customers on a motor scooter, and is now the man and name behind Italy’s number one fresh pasta purveyor. You’ll be happy to know his one-of-a-kind operation has expanded stateside and his products are now readily available in many stores. New Yorkers are particularly lucky, as there is now a Rana restaurant as well, aptly located in Chelsea Market.
Giovanni Rana’s pesto is as good as homemade and is made with 100% real Genovese basil. Besides this breakfast, you can mix it into fresh al dente pasta or use it as a condiment for sandwiches.
(Yield: 1 serving)
Ingredients:
1 tbsp butter
2 eggs
1 tsp Giovanni Rana pesto
2 thin slices crusty bread (like ciabatta), toasted
4 slices brie cheese
Procedure: In a small bowl, beat eggs with pesto. Place a small skillet over medium heat; when it’s hot, melt butter in the skillet. Pour eggs into the skillet. Using a wooden spatula, gently stir the eggs, moving from the outside in. Continue gently stirring until the eggs are solid, and remove from heat. Do not overcook. Place eggs atop toast and cheese; serve immediately.
If you had to eat the same one breakfast forever, what would you choose?
Disclaimer: I received complementary Giovanni Rana products for review on this blog. I was not otherwise compensated for this post. All opinions are my own.
