Method:

• 1

  Wash the radicchio. Bring the water to a boil with the vinegar, salt and bay leaf. Simmer 10 minutes, then add the radicchio. Cook for about 3 minutes, then cool it in ice water. Place on a towel to dry (dab to remove excess water).

• 2

  Chop the radicchio with a knife and place it in a mixer with the pine nuts, walnuts and a drizzle of EVO oil. Reduce it to a cream, adding the necessary salt and pepper.

• 3

  Clean the mushrooms and in a non-stick pan infuse three tablespoons of EVO oil with a clove of garlic. Add the mushrooms and brown them lightly over high heat, then lower it, add salt and cook until tender, adding a tablespoon of chopped parsley at the end.

• 4

  Prepare the poached egg by bringing water to a boil in a saucepan, add a little vinegar, mix with a spoon to create a vortex and gently drop an egg into the center by sliding it from a ladle. Cook it for a couple of minutes with the help of a slotted spoon to keep the egg white close to the yolk (alternatively you can cook the egg in a pan with a little oil).

• 5

  Meanwhile, toast the slices of bread (prepare two or three layers to taste). Spread the radicchio cream on the first slice, add the mushrooms, cover with another slice of bread, spread again with radicchio cream and add the mushrooms. Cover with the third slice, proceed as before, and at the end take the egg with a slotted spoon, drain it well and place it delicately in the center of the slice of bread, grind a little black pepper, a little finely chopped parsley and serve immediately.