Difference between revisions of "Pasta alla Genovese"
From Sam J Wiki
(Created page with " Other recipes This recipe is great, if the eggs are fresh, it's guaranteed to work. Quick, easy and better than prepared. = Hollandaise sauce = == Ingredients...") |
|||
| Line 1: | Line 1: | ||
[[Recipes | Other recipes]] | [[Recipes | Other recipes]] | ||
| − | + | Originally got from the Ask Italian Cookbook and modified for 2 people. | |
| − | = | + | = Pasta alla Genovese = |
== Ingredients == | == Ingredients == | ||
* 3 eggs yolks | * 3 eggs yolks | ||
Revision as of 10:18, 16 May 2021
Other recipes Originally got from the Ask Italian Cookbook and modified for 2 people.
Pasta alla Genovese
Ingredients
- 3 eggs yolks
- 15ml lemon juice
- 0.5ml white pepper (yes ml!)
- 2.5ml tsp salt (yes ml!)
- 113g butter, melted
Directions
- Put yolks, lemon juice and seasoning in blender.
- Melt butter in microwave - that much butter should do in 60seconds on medium.
- Blend the egg mixture on high for 10 seconds or so then add the butter slowly.
The heat from the butter will cook the eggs and create a smooth, glossy mixture ideal for fish or asparagus. If raw eggs are a concern, add 15ml boiling water to ensure egg yolks are cooked.
(If keen to save washing up, use a hand blender.)
Serve as soon as it is ready.
