Silk Handkerchiefs with Girolles and Confit Egg Yolk
- 1 - 2 people Feeds
- 00h 10 Prep time
- 01h 00 Cook time
This autumnal pasta dish combines beautiful wild girolles with pasta, garlic and a confit egg yolk. It’s one of those dishes that looks impressive but is actually very simple!
We’ve used fresh lasagna sheets to make ‘silk handkerchiefs’, which are lovely large pieces of slippery pasta - perfect for coating with confit egg yolk. The dish would also be lovely with pappardelle or another wide pasta shape, however.
This recipe makes more egg yolks than you will need, just in case you break one or fancy a second helping! Of course, you could just make two.
Recipe by Helen Graves.
- 200g Fresh lasagne sheets
- 250g Girolles
- 2 cloves garlic, crushed
- A small handful parsley leaves, finely chopped
- 20g Butter
- A squeeze of lemon juice
- 4 Eggs
- Olive oil
- Parmesan to serve
- Preheat a fan assisted oven to 65C.
- Fill a small, lidded ovenproof casserole dish half full with olive oil. Separate the egg yolks from the whites and carefully slip each egg yolk into the oil. Once the oven is warm, put the lid on the casserole and cook for 55 minutes.
- Once the egg yolks are cooked, bring a large pan of generously salted water to the boil. In a frying pan, add the butter and when it’s hot, add the mushrooms. Cook for a minute or two until they begin to soften. Stir and add the garlic and cook for a minute or so, then squeeze in the lemon juice and add the parsley.
- Add the pasta sheets to the water and cook for a minute or two until al dente. Drain.
- Combine the mushroom mixture with the pasta and divide between two plates. Top each with a confit egg yolk and some Parmesan. Serve immediately!