Vegi-nara
This even got the seal of approval from my 3 year old niece!! It got all eaten before it occured to me to take a picture!
Ingredients
1 packet dried taglitelli egg noodles (sp?)
1 onion, diced (not too finely, 1cm dice was perfect)
1 medium zucchini, washed, halved lengthwise, thinly sliced
6-8 medium mushrooms, washed, sliced
10 capers approx, dried and diced very finely (unless you like getting big bits of capers)
1 tablespoon butter
1 tablespoon oil
4 egg yolks
100mls cream
parmesan cheese (about 1 1/2 cups, depending on how much you like it)
In a large saucepan, bring some salted water to the boil, and cooked the pasta until al dente. Drain and reserve a cup or so of the liquid.
In a bowl, mix the egg yolks, cream and half the parmesan cheese. Season with salt and pepper and set aside.
In a large frypan, over medium heat, melt the butter and heat the oil, then add the onion and capers. When the onions are mostly cooked, add the zucchini and fry for a few minutes, until starting to soften. Add the mushrooms, and cooked until soft and golden. (Its best if this step is time to occur just after you have drained the pasta so that the pasta doesnt go gluggy while its waiting).
This next step must be done quickly to avoid the eggs curdling. Add the cooked pasta to the pan with a ladleful or so of the reserved water and remove the pan from the heat (most important!!). Add the egg mixture and toss through the pasta quickly until the cheese has all melted. It should have a shiny look to it, if it doesnt, add a bit more of the cooking water, but not too much. There shouldnt be a pool of sauce in the bottom of the pan.
Serve immediately, topped with the extra parmesan cheese.
Serves 4.
Ingredients
1 packet dried taglitelli egg noodles (sp?)
1 onion, diced (not too finely, 1cm dice was perfect)
1 medium zucchini, washed, halved lengthwise, thinly sliced
6-8 medium mushrooms, washed, sliced
10 capers approx, dried and diced very finely (unless you like getting big bits of capers)
1 tablespoon butter
1 tablespoon oil
4 egg yolks
100mls cream
parmesan cheese (about 1 1/2 cups, depending on how much you like it)
In a large saucepan, bring some salted water to the boil, and cooked the pasta until al dente. Drain and reserve a cup or so of the liquid.
In a bowl, mix the egg yolks, cream and half the parmesan cheese. Season with salt and pepper and set aside.
In a large frypan, over medium heat, melt the butter and heat the oil, then add the onion and capers. When the onions are mostly cooked, add the zucchini and fry for a few minutes, until starting to soften. Add the mushrooms, and cooked until soft and golden. (Its best if this step is time to occur just after you have drained the pasta so that the pasta doesnt go gluggy while its waiting).
This next step must be done quickly to avoid the eggs curdling. Add the cooked pasta to the pan with a ladleful or so of the reserved water and remove the pan from the heat (most important!!). Add the egg mixture and toss through the pasta quickly until the cheese has all melted. It should have a shiny look to it, if it doesnt, add a bit more of the cooking water, but not too much. There shouldnt be a pool of sauce in the bottom of the pan.
Serve immediately, topped with the extra parmesan cheese.
Serves 4.