50 g (2 oz) butter
75 g (3 oz) onions, skinned and thinly sliced
1 garlic clove, skinned and crushed
grated rind and juice of 1/2 small lemon
2.5 ml (1/2 tsp) dried tarragon
salt and freshly ground pepper
125 g (4 oz) tagliatelle verdi
4 eggs
75 g (3 oz) onions, skinned and thinly sliced
1 garlic clove, skinned and crushed
grated rind and juice of 1/2 small lemon
2.5 ml (1/2 tsp) dried tarragon
salt and freshly ground pepper
125 g (4 oz) tagliatelle verdi
4 eggs
method
1. Melt the butter in a saucepan. Add the onion, garlic, lemon rind, juice and tarragon. Cook over a low heat for 4 5 minutes until the onion is soft. Season to taste.
2. Bring a pan of salted water to the boil and cook the pasta for 10 12 minutes until just tender. Drain well. Toss in half the butter mixture and spoon into a serving dish. Keep warm covered in a low oven.
3. Bring a pan of water to the boil and gently poach the eggs until just set. Drain and transfer to the pasta. Coat the eggs with the remaining butter mixture. Serve immediately.
2. Bring a pan of salted water to the boil and cook the pasta for 10 12 minutes until just tender. Drain well. Toss in half the butter mixture and spoon into a serving dish. Keep warm covered in a low oven.
3. Bring a pan of water to the boil and gently poach the eggs until just set. Drain and transfer to the pasta. Coat the eggs with the remaining butter mixture. Serve immediately.
serving amount
serves 2
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
