2020-08-13 / test@t

Three times egg noodles with chili and salted yolk

Salted yolks are the most interesting and unusual ingredient in these egg noodles. They require separate preparation. If you don't feel like messing with them, then the yolks in these noodles can be replaced with good Parmesan.

Ingredients

400 g egg noodles (wide and flat is better)
1 red chili
1 sprig of basil
4 salted yolks
salt
6 yolks of very fresh large eggs CO
1 tsp dijon mustard
2 tbsp. l. dry white wine
100 g of ghee
salt

STEP-BY-STEP COOKING RECIPE

Step 1

Cut the red chili in half lengthwise, remove the seeds and partitions, cut the pulp as thin as possible in half rings. Fold the basil leaves in a stack, roll into a roll and chop thinly. Season with a little chili and basil, leave for 10-15 minutes.

Step 2

Whisk the yolks with a pinch of salt for the sauce. Heat the wine with mustard a little and add to the yolks, stir until smooth.

Step 3

Boil water in a large saucepan, add salt and cook the noodles according to package directions.

Step 4

Simultaneously heat the ghee to about 65 ° C. Continuously stirring the yolk mixture with a whisk, pour in the oil in a very thin stream. You should have an emulsion.

Step 5

Throw the finished noodles in a colander, mix first with the sauce, then with chili and basil, put on heated plates. Rub the salted yolk onto each serving and serve immediately.

Cooking time

30m

Servings

Catalog