Pasta recipe, tomato tartare, bell pepper and poached egg & preserved lemon

For 2 people:

• 200 gr of Alpina Savoie Spruce 
• 5 tomatoes
• 1 bell pepper
• Knob of butter
• 2 eggs
• 1 stick of seasoning with Candied Lemon

1. Cook the pasta as indicated on the package. 
2. Peel the bell pepper. 
3. Dice the bell pepper. 
4. Sauté it in a little olive oil and let cool. 
5. Blanch the tomatoes to remove their skins.
6. Core and crush the tomatoes. 
7. Drain the pasta and melt a knob of butter. 
8. Mix your tomato tartare with the cold bell pepper pieces. 
9. Poach the eggs in vinegar water and cook for 6 minutes. 
10. Arrange and accompany with Assaisonnement shavings to be cut Espelette Pepper.