Frisella with Poached Egg, Crispy Spinach and Mozzarella

Method

1. Bring a pot of water to a boil. Add a splash of vinegar and reduce heat so the water is just simmering. Stir to create a gentle whirlpool.
2. Crack an egg into a small cup. Gently slide the egg into the swirling water. Cook for 3–4 minutes until the white is set but the yolk is still runny.
3. Transfer the poached egg to a bowl of ice water to stop the cooking. Set aside.
4. In a skillet, melt a knob of butter with a clove of garlic. Add baby spinach and sauté briefly until just wilted. Season with salt and white pepper. Remove from pan.
5. Briefly soak a frisella in water to soften it.
6. In the same skillet, add more garlic and a sprig of rosemary. Place the soaked frisella in the pan and toast it. Drizzle with extra virgin olive oil.
7. Add a cherry tomato to the pan and crush it over the frisella. Place a slice of mozzarella on top and let it warm slightly. Season with black pepper.
8. Cut another cherry tomato into wedges and add to the pan with a splash of water and basil leaves. Cook until the tomatoes break down into a light sauce.
9. Take a brush and paint a basil oil decoration on the serving plate.
10. Place the frisella on the plate. Arrange the sautéed spinach on top to form a bed.
11. Spoon the tomato sauce around the plate.
12. Remove the poached egg from the ice water, pat dry, and place it on top of the spinach.
13. Finish with a pinch of black pepper and a drizzle of extra virgin olive oil.