Johanne Killeen & George Germon
Al Forno Restaurant, Providence RI
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