|  home | feedback | help          

Johanne Killeen & George Germon
Al Forno Restaurant, Providence RI

Pappardelle with Poached Egg and Caviar

Yield: 6 as a first course

"There's nothing more compelling then little black fish eggs that burst in your mouth."

  • 10 ounces imported dried pappardelle
  • 6 eggs
  • 4 tablespoons unsalted butter, softened
  • 1/3 cup freshly grated Parmigiano-Reggiano
  • 6 heaping tablespoons Beluga, Osetra, or Sevruga caviar

To cook the pasta, bring 6 quarts of water to a boil in a large pot. To poach the eggs, fill a wide saute pan with straight sides with water and bring to a gentle simmer.

Add 3 1/2 teaspoons of kosher salt to the large pot and drop in the pappardelle. Stir frequently to prevent the pasta from sticking. When the pasta is al dente (soft but with some resistance left) drain it into a colander, reserving about 1/2 cup of the cooking water. Return the pasta to the empty pot and toss with 2 tablespoons of the cooking water, the butter, and grated cheese. The butter mixed with the cooking water should create an emulsion the consistency of heavy cream coating the pasta ribbons. If it seems too dry, add a few more tablespoons of the cooking water and toss again.

While the pasta is cooking, poach the eggs by cracking them, one by one, into a saucer and gently sliding them into the simmering water in the saute pan. Poach the eggs just until the whites have solidified but the yolks are still soft and runny. With a slotted spoon, remove the cooked eggs to a warmed plate.

Divide the pappardelle among 6 warmed serving bowls, top each portion with a poached egg and heaping teaspoon of caviar, and serve right away.

Aphrodisiacs Archives:
 • vol.13  • vol.12  • vol.11  • vol.10  • vol.9  • vol.8  • vol.7  • vol.6  • vol.5  •  vol.4  • vol.3  • vol.2    vol.1

  • Bordeaux Wines for Valentines
  • Caviar Parfait Recipe
  • Lidia Bastianich’s Handmade Pasta Recipe
  • Seared Foie Gras with Green Tea
  • Oysters in All of Their Glory

  •  Sign up for our newsletters!|Print this page|Email this page to a friend
     QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
    About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
    Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
      Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy