Easter bruschetta

Preparation:

Preparation: Toast the bread in a pan with coarse salt and extra virgin olive oil. Braise the radicchio with oil and red wine. Slice the carrots like tagliatelle; sauté them in a pan. Cook the fried egg. Serve the radicchio and carrots on the bruschetta; whip the egg and the julienne of dried tomatoes soaked in a little water and squeezed on top.