Archive for September, 2013

Green Eggs and Ham (a.k.a. Pesto Eggs & Prosciutto)

In an effort to get children to eat something green (haha!), I thought I’d try this Dr. Seuss connection.  While it didn’t work for the kids, (yuck!) it did work deliciously for the adults (yum!).

For each serving:

  • 1 egg
  • about 1 tsp olive oil or butter for pan
  • salt to taste
  • 1 Tbsp basil, pine nut, and romano or other pesto
  • 1 slice ham or prosciutto
  • 1 english muffin or slice toast or slice polenta

You have some assembly options…

Sunny Side Up, Over Easy, or Fried Eggs:  Fry an egg in the pan with olive oil and salt until done to your liking.  Toast the english muffin, bread, or polenta slice.  Add the ham or prosciutto on top, followed by the egg, and top with the pesto.

Scrambled Eggs: Scramble an egg with pesto and fry in a pan until done to your liking.  Place atop the toast along with the meat or serve separately.

Below is a photo of an over easy version, which I like best because the basil retains its bright green color and contrasts beautifully with the golden egg yolk.

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Pasta alla Carbonara

The eggs and cheese create a luxuriant, rich, and creamy pasta sauce.  Bonus:  Leftovers can be refrigerated in a baking dish and baked the following day, the result which tastes like the world’s best baked mac n’ cheese.

  • 3 eggs, at room temperature
  • 1 cup grated romano cheese, at room temperature, plus more for serving
  • 1 Tbs. olive oil (If you have a particularly fatty cut of pancetta you may not need the oil at all)
  • 1/4-1/2 lb. diced pancetta, guanciale or bacon
  • 1 lb. pasta, cooked in salted water according to directions until “al dente” (Our favorite is fresh fettucine)
  • Approximately 1/2 cup reserved pasta water (You may need to add more or less liquid; add slowly until the sauce reaches a creamy consistency)
  • Optional:  1/2 cup white wine (If you use the wine, cut out the corresponding amount of pasta water)
  • Optional:  1-2 cloves garlic, thinly sliced if sautéing or minced if adding raw as a finishing ingredient
  • Optional:  handful chopped Italian parsley
  • Optional:  black pepper to taste

Heat the olive oil and sauté the meat until until it is browned and the fat has rendered. If you want the optional garlic cooked, you can add the slices once the meat is nearly finished.  Set aside.  Ps. I’ve seen recipes that the include the hot cooking fat as part of the cream sauce; others only using the pancetta bits at the end:  Your choice.  Personally, I find this dish to be heavy enough so I only use the browned pancetta bits.

In a large bowl, mix together the eggs and cheese. Set aside.

Cook the pasta in salted water according to directions until “al dente.” Working quickly, start by adding about 1/2 cup of the pasta water or wine into the egg-cheese mixture until a creamy sauce forms.  Using tongs, remove the pasta from the boiling water and immediately add to sauce.   Toss until coated along with the meat and any other optional ingredients. If the sauce it too thick, add some more of the reserved pasta sauce.  Serve immediately and pass additional cheese alongside.

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Ps. This is one of those raw or undercooked egg recipes.  You know the risks and warnings, right?

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