Recipe: Uova Alla Valdostana

Want to astonish your next overnight guest (read: “trick”) with your culinary genius? Learn to make eggs—as prepared in the Valley D’Aosta: 2 tbsp. olive oil; 2 cloves garlic—finely chopped; 2 tbsp. chopped fresh parsley; 6 large eggs; 2 anchovy fillets, finely mashed; 1 tsp. finely grated lemon rind; 6 small ¼-inch-thick slices Fontina cheese. Heat oil in skillet, then add garlic & parsley, cook over medium heat, stirring, until brown. Spread the mixture evenly over the entire bottom of pan. Add eggs one at a time, allow their bottoms to lightly sizzle; keep their tops soft. Top each egg yolk with a dab of mashed anchovy, a tiny sprinkle of lemon rind, & 1 slice of Fontina. Turn heat down to low and cover skillet a few minutes—until the Fontina starts melting. Serve in skillet. Benvenuto al Torino!