filini all'etrusca di crescione
filini with egg and cress
It’s just struck me that cooks out there reading from the other side of the alps may well have never have come across the British Egg and Cress sandwich. And also that sandwich fans this side of the alps may see egg and cress on pasta as pure sacrilege.
So let me explain myself… a few years ago I came across the ‘etrusca’ pasta sauce in Tuscany, which is also boiled-egg based. It’s one of the great, undiscovered and unforgettable pasta dishes. But while ‘etrusca’ doesn’t pull any punches with its mix of mint, garlic, parsley, egg and cheese, this variation is super delicate, fragrant, and fun. And I’m sorry if you would have preferred a sandwich. This is better though.
WHAT YOU'LL NEED TO DO
(scroll down for the full method)
boil the eggs
grate the cheese
pick the cress
stir the sauce together
boil the pasta
combine sauce and pasta
filini with egg and cress
INGREDIENTS
FOR FOUR PEOPLE
5 hard-boiled eggs
2 handfuls pecorino
EVO
1 tblspoon pink peppercorns
1 tespoon dijon mustard
PASTA
400g Filini (Dell'Ugo)
MANTECATURA
none
METHOD
Hard-boil the eggs and then allow them to cool. When they're at room temperature, mash them up with a fork. Put the pasta water on to boil and grind the pink peppercorns. Add the cheese to the eggs, then some oil and dijon mustard, and then salt, all to taste. Aim for quite an oily, loose mixture with a subtle hint of both cheese and mustard - don't overdo either of those two flavours!
Boil the pasta. When it's cooked, add it to the egg mix in a pasta pan, together with some cooking water. Toss to combine, adding some cress as you do so. Plate with more cress and a sparing sprinkling of pink pepper.
NUTRITION per serving
KCAL: 449
Fat (g): 11.3
Sat Fat (g): 4.0
Carb (g): 61.2
Sug (g): 1.2
Fib (g): 4.7
Prot (g) 22.8
Salt (g) 0.86
