Lingue di passeri con salsa d'uova

Yield: 4 servings

Measure Ingredient
\N \N (\"Sparrows' Tongues\" and
\N \N By Jack Denton Scott; Bantam paperback- no ISBN;
1968 eaches (8th printing- 1973)
2 eaches Eggs
3 tablespoons Butter, in all
1 tablespoon Olive oil
½ pounds Lean pork, ground
¼ pounds Lean salt pork, cubed
\N \N Light pinch of cayenne pepper
¼ pounds Parmesan cheese, grated
\N \N Rind of 1/2 lemon, grated
1 pounds Lingue di passeri
\N \N Take eggs from refrigerator to remove chill. Heat 1 tablespoon of the
\N \N Butter and the oil in a saucepan. Make little fingers of the ground pork,
\N \N About half the size of your little finger, and saute with the diced salt
\N \N Pork, turning often until Pork in Egg Sauce) browned.
\N \N In a large warm bowl beat together the eggs, cayenne pepper, cheese and
\N \N Lemon rind with a whisk until well blended and creamy. Stir in pork
\N \N Fingers and salt pork with their oil and butter. Cook lingue di passeri al
\N \N Dente. Fork directly from the boiling pot, draining water from each
\N \N Forkful back into the pot, into the bowl with the eggs and pork. Hot pasta
\N \N Should set eggs. Melt remaining butter, and pour hot over the pasta in the
\N \N Egg bowl. Toss all quickly and serve immediately in hot soup bowls.
\N \N Serves 4 to 6.

SOURCE: THE COMPLETE BOOK OF

Submitted By SALLIE KREBS On 03-11-95

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