Panino with Tropea Onion, Spicy Sausage, Poached Egg and Wild Chicory

Method

1. Wash the potatoes and cut them into small cubes with the skin on. Boil in salted water until tender but still firm, then drain.
2. Clean the wild chicory (cicoria) and boil it in salted water until al dente. Drain and set aside.
3. Trim the Tropea onions, leaving the root intact to hold the wedges together. Cut into wedges. Blanch in boiling water for a few seconds, then drain.
4. In a pan, heat a little olive oil and add the blanched onion wedges. Add a scant tablespoon of sugar and a splash of white wine vinegar. Cook until the liquid reduces and the onions are glossy and tender, not caramelized. Set aside.
5. In a wok, heat olive oil and crumble the spicy sausage. Cook until browned. Add a clove of garlic (halved), then the cooked potatoes. Stir in the boiled chicory and season with salt and chili pepper to taste. Cook until the mixture is dry and well combined.
6. Prepare poached eggs: bring a pot of water to a gentle simmer. Crack two eggs into the water and cook for 3–4 minutes for a soft yolk. Remove with a slotted spoon.
7. For the plated version: spread fresh ricotta on a plate, top with the sausage-chicory-potato mixture, place a poached egg on top, add the glazed Tropea onions, and drizzle with olive oil.
8. For the panino: split and warm a crusty bread roll. Spread ricotta on both halves, fill with the sausage mixture, add the poached egg and glazed onions, then close the panino.