Egg Yolk Pastina

• 份量: 2 servings
• 總時間: 5 minutes

食材

1 cup farfalline or acini di pepe.

4 1/2 c water.

4 egg yolks.

4 tbsp butter.

1 lemon (zest).

2 tsp tamari.

1/3 cup parmigiano reggiano (grated plus more for topping).

Salt & pepper to taste.

1 leek (thinly sliced).

Salsa macha to taste.

Chives to taste.

Olive oil.

步驟

Add the leeks to a shallow pan and coat in olive oil. Fry on medium low until golden. About 5 min.

Bring the 4.5 cups of water to a boil. Salt heavily and cook your farfalline until al dente.

Fill another small pot to 1/3 with water. Bring to a boil.

Add the yolks to a large bowl and place it over the pot with the boiling water. Cook bain marie, mixing with a spoon for 30-45 sec until sligjtly jammy. Add 1 tbsp of the butter and the tamari. Emulsify off heat.

Add the parmigiano to the farfalline pot and mix well.

Temper the egg yolk mixture with a bit of the pasta water.

Add in the egg yolk mixture and butter to the farfalline off heat and mix together. Add salt and pepper to taste.

Serve the farfalline with more parm, chives and a drizzle of salsa macha.