-- eggs...

[LarryA]

Here is one you won't find outside Italy or my kitchen.

Day old pasta.
Saute the pasta using Olive Oil, brown the pasta in a small pan with pancetta or something nice and smokey.
When the pasta is beginning to crisp make a small depression in the middle of the pasta and crack two fresh eggs than add generous Parmesiano Reggiano, cover and turn off the heat.
Serve over a tangy salad of arugala or frisse lettuce + balsamic vinegrette.
For extra credit hit the eggs with some red pepper flakes ontop the eggs.

Goes well with Champagne.

Just hit this for supper tonight - a keeper even without the prosecco;-)

[j44ke]

Our friends do this in a heavy carbon steel fry pan - deBeyer or whatever. Add enough high quality olive oil to the pan that the eggs will float. Heat the oil. Crack the eggs into a bowl and mix yolks & whites. Pour mix into the now hot oil. Scramble vigorously though carefully - oil/egg mixture is hot and sloshy until it starts to cook, which happens pretty quickly. As you stir the slosh, toss in a healthy handful of grated Parmesan cheese, and shift to more of a whipping/fluffing action until all is mixed together. Goal is to get all the oil into the eggs. No puddles left in the pan. Light, cheesy scrambled eggs. Addictive.

[turkish]

Quail's egg on ratatouille stuffed mushroom

[j44ke]

Whoa.