23 April 2019
Pasta, tomato tartar, pepper and poached egg | Seasoning to cut Candied lemon or Ginger
For 2 people :
- 200 gr of Alpina Savoie Spruce
- 5 tomatoes
- 1 bell pepper
- Pat of butter
- 2 eggs
- Cook pasta as directed on package.
- Peel the pepper.
- Dice the bell pepper.
- Fry it in olive oil and leave to cool.
- Boil the tomatoes to remove their skins.
- Seed and chop the tomatoes.
- Drain the pasta and melt a knob of butter.
- Mix your tomato tartare with the cold pepper pieces.
- Poach the eggs in the vinegar water and cook for 6 minutes.
- Arrange and serve with shavings of Espelette pepper seasoning.