Thursday, December 1, 2011

Linguini with Asparagus, Buffalo Mozzarella and Poached Eggs

I was pressed for time and needed to make a hearty lunch and presto- I made this. It's surprisingly easy and ridiculously delicious! The sauce gets cooked in the time it takes you to boil your pasta! When you mix all the components together and the golden yolk spills from its casing into the basil garlic sauce- it creates a beautifully rich pasta that's cut with my favourite jarred Italian peppers and fresh bite of asparagus! You must try this at home!

1 bunch asparagus, cut into bite sized pieces
1/2 a pack of linguine
1/2teaspoon red chili flakes
2 eggs
1/4 cup extra virgin olive oil
1 teaspoon butter
5 cloves of garlic pounded in a mortar and pestle
10 leafs of basil pounded in a mortar and pestle
1/2 tablespoon of your favourite Italian jarred peppers
1 large bocconcini or buffalo mozzarella ball
salt and pepper to taste

bring a large pot of salted water to a boil and throw in your pasta. In the meantime heat oil and butter in a saucepan, add garlic and chili flakes and cook on low heat. Cook until the garlic softens and turns golden add the basil and cook for one minute then turn off the heat.

When the pasta is 2 minutes from being ready, throw in the asparagus. Remove the asparagus and pasta from the water and place in the garlic basil sauce and toss in a ladle of pasta water. Let this simmer on medium heat for 1 minute- making sure to toss everything together. Turn off the heat and place pieces of mozzarella on top of the pasta..

Meanwhile add 1 tablespoon of vinegar to the pasta water and reduce to a very soft simmer. Crack the egg into a ramekin- make sure there are no shells. Create a whirlpool effect in the simmer water by stirring your slotted spoon in a circular motion and add the egg in the middle of the whirlpool. Repeat. Cook on a gentle simmer for about 2-3 minutes or until the egg whites cover and become slightly firm. If you're not used to this make three eggs and use one as a tester before serving the others. Remove the eggs from the water with a slotted spoon and gently pat dry with a paper towel. Place on top of the pasta and crack some fresh ground pepper. Place the hot peppers on top and call it a day!