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

For 2 people:

• 200g of Alpina Savoie Épinette
• 5 tomatoes
• 1 bell pepper
• Knob of butter
• 2 eggs
• 1 Preserved Lemon seasoning pencil

1. Cook the pasta as indicated on the package.
2. Peel the bell pepper.
3. Dice the bell pepper.
4. Sauté in a little olive oil and let cool.
5. Blanch the tomatoes to remove their skins.
6. Deseed and chop 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 let cook for 6 minutes.
10. Plate and garnish with shavings of Espelette Pepper seasoning to grate.