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  • Pappardelle with Marinated Egg Yolk

Pappardelle with Marinated Egg Yolk

Posted on Feb 14th, 2021
by Food24_skg
Categories:
  • First Course
  • Pasta Recipes
Pappardelle with Marinated Egg Yolk

Another delicious recipe shared by our friends Eleni and Alex from Food24_skg.

Get ready to indulge in a pasta experience that’s as exquisite as it is comforting – Pappardelle with Marinated Egg Yolk. This dish combines the hearty charm of wide ribbon-like pasta with the velvety richness of marinated egg yolk, creating a mixture of flavors and textures that’s sure to captivate your palate.

Whether you’re a seasoned foodie or a passionate home cook, this recipe brings together the best of both worlds – the casual allure of Italian cuisine and the nuanced touch of gourmet finesse.

Pappardelle with Marinated Egg Yolk

Pappardelle with Marinated Egg Yolk

Food24_skg
4.91 from 87 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Waiting Time 2 hours hrs
Total Time 2 hours hrs 25 minutes mins
Course Main Course
Cuisine Italian
Servings 1 serving

Ingredients
 
 

Pappardelle:

  • 100 gr pappardelle
  • 100 gr village homemade sausage
  • 30 gr butter
  • 150 gr chicken broth
  • 30 ml white wine
  • parsley chopped
  • salt
  • pepper
  • seeds optional

Oil made of rocket:

  • 150 gr fresh rocket
  • 450 gr extra virgin olive oil

Marinated egg yolk:

  • 1 egg
  • salt

Instructions
 

How to Prepare the Pasta:

  • Fill a saucepan with water and bring it to the boil over a medium heat.
  • When boiling, add a pinch of salt and the pappardelle pasta. Boil for 5-6 minutes.
  • Place the diced pieces of the homemade village sausage in a frying pan and sauté for a few minutes.
  • Add the white wine to the sautéed sausage and let it evaporate. Then add the chicken broth. Simmer on a low to medium heat until the broth has begun to thicken.
  • Strain the pappardelle pasta and add it to the pan with the sausage. Mix well.
  • Sprinkle with freshly chopped parsley, butter, salt, and pepper. Mix well.

How to Make the Oil Made of Rocket:

  • Put the extra virgin olive oil in a saucepan. Heat the oil until it has reached approximately 80 °C/ 176 ℉. Use a cooking thermometer.
  • When at 80 °C/ 176 ℉, put the oil and the fresh rocket in a blender. Blend well.
  • Strain through a cloth or coffee filter paper.

How to Make the Marinated Egg Yolk:

  • Remove the egg white from the egg yolk.
  • Place the egg yolk in a dish and cover it with salt but do not cover the pan.
  • After approximately one hour, turn the egg yolk over and cover it with salt again. Let it rest for another hour.
  • When the time is up, wash off the salt under running tap water and place the egg yolk in the center of the pappardelle dish.

Notes

Pappardelle with Marinated Egg Yolk
Tried this recipe?Let us know how it was!

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Related: Fettuccine with Salmon & Asparagus in Lemon and Dill Oil

Food24_skg

Food24_skg is a foodie platform based in Thessaloniki, Greece and founded by Pastry Chef Eleni Grouna and Chef Alexandros Chatzigiannakis. Check out their Instagram page to discover many delicious culinary creations.

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