Ingredients
-
Pappardelle:
-
100 gr pappardelle
-
100 gr village homemade sausage
-
30 gr Butter
-
150 gr chicken broth
-
30 mp White Wine
-
Parsleychopped
-
Salt
-
Pepper
-
Seedsoptional
-
Oil Made of Rocket:
-
150 gr fresh rocket
-
450 gr extra virgin olive oil
-
Marinated Egg Yolk:
-
1 egg
-
Salt
Directions
Another delicious recipe shared by our friends Eleni and Alex from Food24_skg.
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 80C. Use a cooking thermometer.
- When at 80C, 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.
