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.
Ingredients:
| 1/2 | lb. fresh papardelle pasta |
| 2 | eggs |
| 1 1/2 | cup baby portobello mushrooms, sliced |
| 1/4 | cup shaved parmesan |
| white truffle oil | |
| olive 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.
January 28th, 2010 at 14:59
What a great quick and delicious meal.
Mimi
January 28th, 2010 at 15:40
i love simple and quick meals. and the poach egg will make such a lovely and rich sauce. yum!
January 28th, 2010 at 18:32
Looks beautiful!
January 29th, 2010 at 02:53
Im pretty sure this dish will impress your BFF’s date!!! this dish looks so sophisticated! I love the addition of a poached egg !
January 29th, 2010 at 10:25
@Mimi: I love how simple it is to make but still has a touch of sophistication. Hopefully you’ll give it a try one of these days. You won’t be disappointed
January 29th, 2010 at 10:26
@Jeroxie: Me too! I love poached eggs on anything and it goes perfectly with this pasta. This is really one of my favorite quick meals.
January 29th, 2010 at 10:26
@Sook: Thanks! It tastes even better
January 29th, 2010 at 10:33
@Malou: I hope so! There aren’t too many men out there who would whip up a truffled pasta with poached eggs. I think this recipe is a sure fire winner for guys who want to impress the ladieees
January 29th, 2010 at 14:56
This looks fresher than fresh. What a great idea!
February 1st, 2010 at 11:06
@Lindsay: It’s super easy too!
February 4th, 2010 at 13:02
I love this post! My husband loves poached eggs and pappardale as well. I am really tempted to put some white truffle oil on top – yum!
February 4th, 2010 at 13:03
Oops, I just realized that your recipe has truffle oil. Silly me. I read the post a few days ago and just came back to comment. Ha ha . .
February 5th, 2010 at 11:52
Man I am all over that poached eggs nom nom nom!!
February 5th, 2010 at 15:05
@Tiny Urban Kitchen: Lol! See, we’re on the same culinary wave length because you thought about truffle oil before realizing it was already in the recipe. Time to make this for dinner!
February 5th, 2010 at 15:47
@Joy: We sure are big fans of poached eggs
February 5th, 2010 at 17:47
Brilliant dish, sublime pairing: simple, restrained , refined, I love it!
February 5th, 2010 at 17:57
@Carmelita: Coming from an Italian cuisine guru like yourself, this compliment definitely means a lot! Mille grazie
February 13th, 2012 at 18:54
This looks delicious! But you didn’t mention in the instructions when to add the truffle oil, do you just drizzle on the plate? Pictures are amazing – as usual…