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Ribbon pasta with caper sauce

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Ingredients for 4 servings:

  • 4 eggs
  • 300 g tagliatelle pasta
  • 1 bunch parsley, flat
  • 1 jar capers
  • 5 tbsp oil
  • 300 ml vegetable stock
  • 80 g Parmesan
  • salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Boil the eggs hard. Cook the pasta in plenty of boiling salted water according to the package instructions. Finely chop the parsley and add it to the hot oil along with the capers. Pour in 300 ml of stock and bring back to a boil. Season generously with salt and pepper. Rinse the eggs, peel them, slice them thinly, and fold them into the herb sauce. Drain the pasta and toss it with the sauce. Serve sprinkled with Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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