Every once in a while, I come across a recipe that sounds so strange that instantly I know it will be one of two things: completely disgusting, or absolutely delicious. This was one of those recipes. I had been looking at it for several years, but always been a little afraid to try it. But, finally, I decided to bite the bullet and make it. And, boy am I glad I did.
The combination of chewy pasta with airy eggs is unusual, but satisfying, especially when paired with the bitter notes of broccoli rabe and the sweet taste of sun dried tomatoes. For the most part, I made this recipe as written, with one addition: garlic. I would highly recommend you add a minced clove or two and sauté it with the vegetables prior to swirling in the egg.
Although I made this for dinner but it would be equally good as a brunch or lunch dish, accompanied by salad. I served mine with a side of crunchy romaine dressed with homemade Caesar dressing.
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