Parsley-Speckled Handkerchief Pasta With Butter Sauce & Confit Egg Yolk - Cuisine Magazine - From Ne
Experience an impressive dish with parsley-speckled handkerchief pasta, butter sauce, and confit egg yolk. Perfect for impressing guests! Serves 4 | Prep: 15 mins | Cook: 1 hr.
Ingredients
- 1 batch parsley-speckled fresh egg pasta dough ( see recipe )
- FOR THE CONFIT EGG YOLKS
- 4 egg yolks (or however many people you are serving)
- 500ml light olive oil
- FOR THE SAUCE
- 100g unsalted butter, cubed (I prefer to season the sauce myself, but use salted butter if it is all you have)
- 1 lemon
- a small bunch of fresh dill, leaves picked
- pea shoots, to serve (optional)
- parmesan, to serve
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