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