What’s more delicious than a fine restaurant meal? Eating your own brilliant work at home, of course. Borrow my Torn Pasta recipe (courtesy of Josef Centeno of Baco Mercat and Bar Ama) for a savory pasta dish.
Total Time: 35 minutes
- ¾ lbs dried lasagna sheets, broken into uneven pieces
- 2 teaspoons white vinegar
- 4 eggs
- 1 stick butter
- 1 shallot, finely minced
- 1/3 cup grated pecorino
- 2 tablespoons lemon juice
- 1 teaspoon soy sauce
- 2 teaspoons fines herbs, a combination of finely chopped parsley, chives, tarragon and chervil
- Salt and freshly ground black pepper, to taste
- Fill a large pot and a large sauté pan with water and bring both to a boil over high heat. Add pasta to large pot and cook until al dente, 12-14 minutes, then drain.
- Add vinegar to sauté pan, stir and reduce heat to medium. When water in sauté pan is at a simmer, crack in eggs and poach until whites are firm but yolks are still soft, 2-3 minutes. Use a slotted spoon to transfer eggs to a warm, paper-towel-lined plate.
- Drain and dry sauté pan and set over medium heat. Add butter. Once butter begins to foam, add shallots and cook, stirring occasionally, until shallots and butter are golden brown, 8-10 minutes.
- Add pasta and pecorino to butter-shallot sauce, stirring until well combined. Cook to warm through, about 1 minute. Remove from heat.
- In a small bowl, whisk together lemon juice and soy sauce. Add lemon-soy mixture to pan and stir to combine. Stir in herbs.
- Season with salt and pepper. To serve, divide among four plates and top each with a poached egg.
Photo courtesy of Kevin Eats