parmesan broth with rag pasta
and crispy fried egg
- 1 litre chicken stock
- 1 large (40g) parmesan rind+
- ¼ cup (60ml) extra virgin olive oil
- 1 cup (70g) sourdough breadcrumbs
- sea salt and cracked black pepper
- 4 eggs
- 300g fresh lasagne sheets, cut into 5cm-wide strips (see cook’s note+)
- Place the stock and parmesan in a medium saucepan over high heat. Bring to the boil, reduce heat to medium and cook for 5 minutes.
- While the broth is cooking, heat 2 tablespoons of the oil in a large non-stick frying pan over high heat. Add the breadcrumbs, salt and pepper and cook for 2 minutes or until golden. Place in a medium bowl and set aside.
- Wipe the pan clean with paper towel. Add the remaining oil and place over high heat. Add the eggs and cook for 2 minutes or until just set.
- While the eggs are cooking, cook the pasta in a large saucepan of salted boiling water for 3 minutes or until al dente. Drain and divide between bowls. Spoon over the broth, top with the eggs, and sprinkle with pepper and crispy breadcrumbs to serve. Serves 4
+ You can use the rind from a block of parmesan. Alternatively, the rinds are sold separately in selected grocers and delicatessens.
Photography: Chris Court
© DONNA HAY GROUP
