Lingue di passeri con salsa d'uova
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| (\"Sparrows' Tongues\" and | ||
| 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 |
| Light pinch of cayenne pepper | ||
| ¼ | pounds | Parmesan cheese, grated |
| Rind of 1/2 lemon, grated | ||
| 1 | pounds | Lingue di passeri |
| Take eggs from refrigerator to remove chill. Heat 1 tablespoon of the | ||
| Butter and the oil in a saucepan. Make little fingers of the ground pork, | ||
| About half the size of your little finger, and saute with the diced salt | ||
| Pork, turning often until Pork in Egg Sauce) browned. | ||
| In a large warm bowl beat together the eggs, cayenne pepper, cheese and | ||
| Lemon rind with a whisk until well blended and creamy. Stir in pork | ||
| Fingers and salt pork with their oil and butter. Cook lingue di passeri al | ||
| Dente. Fork directly from the boiling pot, draining water from each | ||
| Forkful back into the pot, into the bowl with the eggs and pork. Hot pasta | ||
| Should set eggs. Melt remaining butter, and pour hot over the pasta in the | ||
| Egg bowl. Toss all quickly and serve immediately in hot soup bowls. | ||
| Serves 4 to 6. | ||
Directions
SOURCE: THE COMPLETE BOOK OF
Submitted By SALLIE KREBS On 03-11-95