Wednesday, October 22, 2008
Fettuccine Primavera w/ Goat Cheese, Prosciutto and Poached Egg
Fettuccine Primavera with Goat Cheese, Crisp Prosciutto and Poached Egg
**Karen @ Family Style Food
4 thin slices prosciutto
4 ounces fresh goat cheese, softened at room temperature
2 tablespoons heavy cream
¼ cup grated Parmigiano-Reggiano cheese
Finely grated zest and juice from half a lemon
Fine sea salt and freshly ground black pepper
1 bunch asparagus, stems trimmed and sliced into 2-inch pieces
9 ounces fresh fettuccine or tagliatelle pasta
4 soft-poached quail eggs*
1. Arrange the prosciutto on a small baking sheet and roast in a 400-degree oven for about 10 minutes, or until crisp. Cool slightly and break into pieces. (prepare up to one day ahead - keep in a covered container at room temperature)
2. Crumble the goat cheese into a large mixing bowl. Add the cream, Parmigiano-Reggiano, lemon zest, juice, salt and pepper to taste and stir until smooth.
3. Bring 5 quarts water to a boil in a large saucepan and add 1 tablespoon salt. Drop in asparagus and cook until bright green and tender, about 3 minutes. Remove asparagus with a slotted spoon and add to the goat cheese mixture. Add pasta to the pan and cook 1 - 2 minutes, or according to directions. Scoop out a ladleful of pasta water (about 1/3 cup) and pour it into the goat cheese mixture, stirring to melt cheese and make a smooth sauce. Drain pasta and toss with the goat cheese until evenly coated with sauce.
4. Divide pasta between two serving bowls. Top with poached eggs and sprinkle with prosciutto.
* To poach eggs, bring a small skillet full of water to a simmer. Add a tablespoon of plain white vinegar. Crack eggs into the pan; keeping heat at a steady simmer (not boiling), cook eggs until whites are firm and yolks are just set, about 2 minutes for quail eggs and 4 minutes for chicken eggs. Remove with a slotted spoon.