Pappardelle with Marinated Egg Yolk

Name: Pappardelle with Marinated Egg Yolk
Prep time: 5 min
Cook time: 20 min
Total time: 2 h 25 min
Yield: 1 serving
Ingredients: 100 gr pappardelle; 100 gr country sausage; 30 gr butter; 150 gr chicken broth; 30 ml white wine; fresh parsley; salt; pepper; seeds; 150 gr fresh rocket; 450 gr extra virgin olive oil; 1 egg; salt

User Reviews

4.9

261 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Additional Time
2 hrs
Total Time
2 hrs 25 mins
Servings
1 serving
Course
Main Course
Cuisine
Italian

Pappardelle with Marinated Egg Yolk

Iris Warren

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A simple and flavorful recipe that's sure to be a favorite.

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Ingredients

Servings

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

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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.