Poached Egg above pasta nest, truffle and Smoked Paprika Powder La Chinata

By Prensa 23 mars 2015 Leave a comment Go to comments

One more time, Spanish firm NETASA is pleased to show the quality and culinary possibilities of La Chinata Smoked Paprika, NETASA by presenting an easy and useful recipe to take adavante of the versatility and culinary potential of the product. This is a "Poached Egg above pasta nest, truffle and Smoked Paprika Powder La Chinata" recipe, a wonderful one ready to surprise other diners with a new way of enjoying this condiment that adds food with a unique flavor and color.

 

THE RECIPE

POACHED EGG ABOVE PASTA NEST, TRUFFLE AND SMOKED PAPRIKA POWDER "LA CHINATA"

Ingredients:

150g of spaghetti

1 egg

Fresh black truffle

Smoked Paprika Powder "La Chinata"

Extra virgin olive oil

Salt

 

Elaboration:

We cut some thing slices of the truffle and put it in olive oil for a few hours so that it gets the oil flavour. We reserve some of this oil for the eggs.

We boil the pasta. Once cooked, we add the olive oil with the truffle and reserve.

We take some plastic wrap and spread some more olive oil with truffle, then we put the egg above, we close it and boil it in water for about 4 minutes.

In a plate we place the pasta with the truffle and the egg above.

Finally we sprinkle with a good amount of Smoked Paprika Powder "La Chinata" and salt at taste.

 

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