Saffron linguine with poached egg and walnut kernels

Ingredients for 2 servings:

• 150g linguine
• 30 g walnut kernels
• 2 tbsp mild white wine vinegar
• 2 eggs, size M
• 100 g water
• 2 g vegetable broth, instant
• 1 class can/n saffron threads, alternatively 1 tsp turmeric
• 50 g raisins
• 2 tbsp capers
• 1 tbsp Italian herbs, fresh or thawed
• n.e. lettuce leaves (romaine lettuce)
• n. B. Black pepper, freshly ground
• e.g. Pecorino, coarsely grated, alternatively mountain cheese

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

An appetizer or side dish served on a bed of salad. Recipe from Liguria, Italy.

Cook the linguine al dente in plenty of salted water according to the package instructions, drain well, and rinse well. Roughly chop the walnuts and toast them in a pan without oil. For the poached eggs, mix the vinegar with 1 liter of water and bring the water to a simmer. Crack the eggs into a cup and use them one at a time, taking care not to break the yolks. Have a bowl of warm water ready. Lower the yolk into the hot vinegar water and drizzle the remaining egg white over the yolk. Let it stand for 3-4 minutes (the yolk should still be a little soft!). Carefully remove it with a slotted spoon or ladle and set it aside in the warm water. Bring the water to a boil in a saucepan, add the vegetable stock, saffron, and raisins, and simmer for 2 minutes. Add the walnuts, capers, mixed herbs, and drained linguine. Season well with salt and pepper and mix. Arrange on warmed serving plates, add poached eggs, sprinkle with cheese and black pepper, serve warm and enjoy.