SCAMORZA PITTAS WITH POACHED EGGS

Once you discover the joys of this smoked mozzarella-style cheese toasted in a frying pan, there is no looking back. It turns divinely golden on the outside and melts to a river within. Use two eggs per person if you are extra hungry.

SERVES 4 a slug of white wine vinegar

4 large eggs

300g fine asparagus spears, trimmed a knob of salted butter 2 wholemeal or white pittas

1 x 200g scamorza cheese, sliced 1cm thick

Bring a large saucepan of water to the boil and add a slug of vinegar. Keeping it at a trembling simmer, break in the eggs one at a time (or do this into a teacup first). After about 2 minutes they will rise to the surface; cook for 2 minutes longer and then remove them to a bowl using a slotted spoon, trimming off the tendrils of white against the side of the saucepan.

Meanwhile, arrange the asparagus tips in a steamer and cook for 3 minutes. Transfer to a bowl and toss with a little butter.

Toast the pittas and slit in half. For the cheese, heat a large nonstick frying pan over a medium heat and fry the slices for about 1 minute either side until golden.

Scoop the cheese slices on to the warm halves of toasted pitta bread, arrange the asparagus on top and then the eggs.

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They take their pizza very seriously in Italy and now that attention to detail has found a new home in Dublin. Little Pyg, located in the Powerscourt Centre, is the brainchild of Enzo Coccia (pictured), who owns the first pizzeria in the world to be recommended by the Michelin Guide.

Neapolitan pizza was given UNESCO World Heritage status in 2017 and Enzo has trained three Irish chefs to make his distinctive style of the Italian culinary treasure. The trio spent three months living in Naples and training with Enzo daily.

They are now back in Ireland and putting their new skills to good use in Little Pyg’s authentic wood-fired pizza oven. They also use ‘00 flour’ and knead the dough by hand to create a thinbased crust and a base that has the distinctive Neapolitan bubbled finish. Fresh ingredients such as mozzarella fior di latte, extra virgin olive oil, mixed truffle shaves and porchetta are also used to give an authentic Italian flavour.

As tasty as the pizzas are, make sure you leave room for dessert in the form of a wonderfully creamy tiramisu, made with a secret Italian recipe.

Little Pyg is open daily from 10am until midnight, visit littlepyg.com.