Pappardelle with Marinated Egg Yolk
Ingredients
Pappardelle:
- 100 gr pappardelle
- 100 gr country sausage
- 30 gr butter
- 150 gr chicken broth
- 30 ml white wine
- fresh parsley chopped
- salt
- pepper
- seeds optional
Rocket oil:
- 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.
- Dice the country sausage and add it to a frying pan, then 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 Rocket Oil:
- Put the extra virgin olive oil in a saucepan. Heat the oil until it has reached approximately 80 °C/ 176 ℉. Use a cooking thermometer to measure the temperature.
- When you reached the indicated temperature put the oil and the fresh rocket in a blender. Blend well.
- Strain through a cloth or coffee filter paper.
How to Marinate the 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
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