From Nancy Silverton's A Twist of the Wrist. Pappardelle with Bagna Cauda, Wilted Radicchio and an Olive-Oil-Fried Egg.
1. To make the bagna cauda, place a large skillet over medium-high heat. Add the olive oil, anchovies and garlic and cook, breaking up the anchovies with a fork and stirring constantly, until the anchovies dissolve and the garlic is soft and fragrant, about 2 minutes. Turn off the heat, stir in the parsley, radicchio and lemon zest and juice. Season to taste with salt and pepper.
2. Prepare the pasta by bringing a large pot of water to a boil over high heat. Add enough kosher salt until the water tastes salty and return to a boil. Add the pasta and cook, stirring occasionally, until al dente.
3. To finish the dish, heat the olive oil in a large nonstick skillet over high heat until the oil is almost smoking, about 2 minutes. Break 1 egg into a small bowl and pour into the skillet. When it just begins to set around the edges, break the second egg into the bowl and pour into the skillet. (By waiting a moment before adding the next egg, the eggs won’t stick together.) Repeat with the remaining 2 eggs. Cook until the edges are golden, the whites are set and the yolks are still runny.
4. Use tongs to lift the pasta out of the water and transfer it quickly, while it’s dripping with water, to the skillet with the bagna cauda. Place the skillet over high heat. Toss the pasta to combine the ingredients and cook for 1 to 2 minutes more.
5. Using tongs, divide the pasta among 4 plates, twisting it into mounds. Grate a generous layer of cheese over each. Place an egg over the cheese. Sprinkle the parsley over the pasta and serve with more grated cheese and pepper.
For easy dinner for two, I make half the sauce and use 8 ounces dried pasta.
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Serving Size: 1 Serving (272g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 645 | ||
Calories from Fat: 556 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 61.8g | 82 % | |
Saturated Fat 21.9g | 109 % | |
Monounsaturated Fat 29.9g | ||
Polyunsanturated Fat 5.7g | ||
Cholesterol 505mg | 155 % | |
Sodium 344.5mg | 12 % | |
Potassium 346.7mg | 9 % | |
Total Carbohydrate 4.6g | 1 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 3.7g | ||
Protein 20.7g | 30 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 645
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