This is a relatively easy dish to make, with just a touch of careful technique at the end.
Needs:
- wild mushrooms (Porcini, whatever, don't overspend)
- a handful of walnuts
- garlic
- parsley
- grated Parmesan
- extra virgin olive oil
- dried Farfalle ("butterfly" or "bow-tie" pasta) which, with its nooks and crannies, will "grip" the sauce nicely
- fresh farm eggs (one per person), left on the counter to get to room temperature
Directions:
- Start by making the pesto; we usually use an immersion hand blender, but you can use a standard food processor as well.
-
Saute the mushrooms in a little bit of butter or olive oil;
throw a splash of dry Marsala in there if you're feeling fancy. Let
them cool a little.
- Add them to the food processor with
the parsley tips, garlic, and walnuts. "Pulse" blend it in a few bursts
to get the chunks broken down, them puree until it's more like a
paste. At that point, add the parsley and start pureeing again, slowly
adding the olive oil until the consistency is smooth enough that the
pesto moves is a slow circular motion.
-
Cover with Saran Wrap and refrigerate while you finish the rest of the dish.
- Preheat
your oven to low heat (300 degrees or so) and start a pot of salted
water to boiling. Set a non-stick pan on one of the other burners.
-
As the water starts to boil, add the pasta (cooking time is usually about 10 minutes or so).
- Turn the heat on the pan to the lowest possible setting - just barely on.
Once it's warmed up a little, rub some butter around the surface of the
pan. When the butter liquifies and melts a little, crack the eggs on
your counter top (not the side of the pan) and split the shell while
holding the egg just above the pan. Slowly place each egg in the pan,
evenly spaced. Season with sea salt, fresh pepper, and herbs. When
they've had a few minutes to cook on the stove top, put the pan in the
low temp oven.
- When the pasta is ready, drain the water and add a touch of olive oil, salt and pepper. Stir over low to medium heat.
- Pour your mushroom pesto over the pasta and gently stir until it has coated the entire surface.
- Plate the pasta individually, sprinkling a touch of Parmesan over each.
- Take
the eggs from the oven, and spatula one onto the top of each mound of
pasta.
You are now finished. Each person can then criss-cross or break
their yolk as they please and mix into the pasta.
It should be a very sensual, savory experience.
Jonathan Jenkins 3/2/13
