Pasta, tomato tartar, pepper and poached egg | Seasoning to cut Candied lemon or Ginger

Recipe imagined by Arthur Huet, assistant of Savant Food in partnership with Alpina

For 2 people :

- 200 gr of Alpina Savoie Spruce 
- 5 tomatoes
- 1 bell pepper
- Pat of butter
- 2 eggs

  1. Cook pasta as directed on package. 
  2. Peel the pepper. 
  3. Dice the bell pepper. 
  4. Fry it in olive oil and leave to cool. 
  5. Boil the tomatoes to remove their skins.
  6. Seed and chop the tomatoes. 
  7. Drain the pasta and melt a knob of butter. 
  8. Mix your tomato tartare with the cold pepper pieces. 
  9. Poach the eggs in the vinegar water and cook for 6 minutes. 
  10. Arrange and serve with shavings of Espelette pepper seasoning.