Těstoviny s dírou, ovčím sýrem a vejci
Tento pikantní těstovinový recept od šéfkuchaře Mario Batali dodává každému jídlu zkroucení a je to skvělá volba pro brunch.
Zdroj: Martha Stewart Show, leden 2010
Podávání
Složení
Pokyny
Cookovy poznámky
Surové vejce by neměly být používány v potravinách připravených pro těhotné ženy, kojence, malé děti nebo pro každého, jehož zdraví je ohroženo.
Kevin
27.04.2023 @ 06:27
This recipe for spicy pasta from chef Mario Batali adds a twist to any meal and is a great choice for brunch. The source is the Martha Stewart Show, January 2010. The ingredients include coarse salt and freshly ground black pepper, 1/2 cup extra-virgin olive oil, 1 large red onion, sliced into 1/4-inch pieces, 1 pound perciatelli or spaghetti, 4 large eggs, 1 cup raw sheeps milk, such as Cacio de Roma, 1/4 cup finely chopped fresh parsley, 1 cup freshly grated Parmigiano Reggiano cheese, and 4 to 8 large egg yolks for serving. The instructions are to fill a large pot with 8 quarts of water and bring to a boil. Add 3 tablespoons of salt and return to a boil. Meanwhile, heat the olive oil in a very large skillet over medium heat. Add the onion and cook until soft and lightly golden, 7 to 9 minutes. Remove the pan from the heat. Add the pasta to the boiling water and cook according to the package directions until almost al dente. Drain and reserve 1 cup of the cooking water. Transfer the pasta to the skillet along with 1/2 cup of the reserved cooking water. Place the skillet over medium heat. In a medium bowl, beat the eggs and season with salt and pepper. Add the eggs to the skillet along with the sheeps milk cheese; stir gently to combine. Cook until the eggs are set but not dry. Remove from the heat and add the parsley and Parmigiano. Divide evenly among bowls. Top each with an egg yolk and season with pepper; serve immediately. Cooks notes: Raw or undercooked eggs should not be used in foods prepared for pregnant women, babies, young children, or anyone whose health is compromised.