Pappardelle with Marinated Egg Yolk
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
20 mins
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Additional Time
2 hrs
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Total Time
2 hrs 25 mins
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Servings
1 serving
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Course
Main Course
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Cuisine
Italian
Pappardelle with Marinated Egg Yolk
Description
The recipe starts with cooking pappardelle pasta until tender yet firm, then tossing it in a sauce created by sautéing diced country-style sausage, deglazing with white wine, and simmering with chicken broth until slightly reduced. Butter, parsley, salt, and pepper finish the sauce, creating a savory coating for the pasta. The sauce is hearty without overpowering the pasta’s texture.
The rocket oil is prepared separately by heating extra virgin olive oil and blending it with fresh arugula, then straining it to produce a vibrant green oil that lends fresh, peppery notes when drizzled over the dish. The marinated egg yolk, salted and aged briefly, offers a richly umami flavor and silky texture that enhances the pasta when combined at serving.
This dish balances rich, meaty flavors with fresh herbal notes and a luxurious egg yolk topping, suitable for a sophisticated lunch or dinner. Preparation steps like marinating the yolk and making rocket oil require some advance planning but contribute striking tastes and textures.
Ingredients
Pappardelle:
- 100 gr pappardelle
- 100 gr sausage country style
- 30 gr butter
- 150 gr chicken broth
- 30 ml white wine
- parsley chopped, fresh
- salt
- black pepper
- seeds optional
Rocket oil:
- 150 gr arugula fresh (rocket is UK name
- 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
User Reviews
Overall Rating
4.9
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