Truffled Papardelle & Poached Eggs
My best friend has once again teased me about my multi-syllabic meals but this is coming from a guy who has no problems eating tuna straight out of the can. So I dedicate this recipe to my BFF of 18 years.
A few months ago, the BFF asked me to post a recipe that is “man-friendly”. The criteria is as follows: 1) easy enough for the average testosterone-bearing gender 2) sophisticated enough to impress the ladies 3) takes less than thirty minutes so there’s more time to do some push-ups before his date arrives. Ooops, did I say “his date”? I meant generally speaking, of course.
|1/2||lb. fresh papardelle pasta|
|1 1/2||cup baby portobello mushrooms, sliced|
|1/4||cup shaved parmesan|
|white truffle oil|
|coarse sea salt|
|minced parsley for garnish|
- Boil a large pot of salted water. In another pan, bring 3 inches of water to a rolling boil with a few dashes of vinegar – this is for poaching the eggs. Meanwhile, saute the mushrooms in small skillet with a little olive oil. Once the mushrooms are cooked (approximately 6-8 minutes), set aside and keep warm.
- Once the vinegar water comes to a rolling boil, lower heat and follow my simple steps to poaching eggs. While the eggs are poaching, put the papardelle pasta in the boiling salted water. Cook for about 2-3 minutes. Drain the pasta and toss with a little olive oil to keep the noodles from sticking together. Add the sauteed mushrooms, parmesan and a few pinches of coarse sea salt.
- Serve on individual plates and place poached egg on top of the pasta. Sprinkle with parsley and another tiny pinch of coarse sea salt on the egg. Serve immediately.