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Linguine with egg and pangrattato
Pasta dish with homemade pangrattato, parsley, capers, egg and Pecorino Romano cheese.
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Ingredients
Directions
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Slice the garlic. Remove the needles from the sprigs of rosemary and cut finely.
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Heat the oil in a frying pan and fry the garlic and rosemary for 2 minutes on low heat.
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Add and fry until golden brown in 3-4 min.
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Clean the lemon. Spoon the on a plate, grate the yellow skin of the lemon above it and let it cool down until used. This is the pangrattato.
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Cook the linguine al dente according to the instructions on the package in water with salt if necessary. Meanwhile, finely chop the parsley and the capers.
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Meanwhile, heat the remaining olive oil in a skillet and fry the eggs over medium heat.
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Remove them from the pan if the edges turn brown, but the yolks are still liquid and turn off the heat. Place on a plate.
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Drain the pasta and put it back in the pan. Mix the parsley, capers and possibly some of the olive oil in which the eggs are baked.
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Season with freshly ground pepper.
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Divide the pasta over the (pre-heated) plates. Put a fried egg on each plate and sprinkle with the pangrattato.
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Grate the Pecorino Romano over the pasta and serve immediately.
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Nutrition
640Calories
Sodium25% DV600mg
Fat51% DV33g
Protein44% DV22g
Carbs21% DV62g
Fiber12% DV3g
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