Quails Egg Pasta

I'm terrible at cooking for vegitarians. I have a couple of friends who are, or have been, veggie and I know from them that it's usually a choice of goats cheese, mushrooms or veggie sausages and this puts me into a cookery tail spin because then all I can think about is making a goats cheese tart... However, this is a yummy option that is actually really easy but exciting enough to cover up the fact that really it's pretty studenty!

Quails Egg Pasta

Serves 4

400-500g fettuccine
1 head of garlic
12 quails eggs
125ml single cream
25g grated Parmesan
salt and pepper

Pre-heat the oven to 180C/350F/Gas Mark 4. You can of course you any kind of pasta you like, fettuccine is my favourite long pasta that's why I use it here. And you can use double cream if you prefer, I usually do but for this with all the roasted garlic I like the consistency of the single cream. You can be extra cheaty and buy pre-boiled and peeled quails eggs but ideally you want these to be slightly soft-boiled.

1. Wrap the garlic in tin foil and roast in the pre-heated oven for 30 minutes or until it's all soft. Remove from oven and leave to cool a little bit.

2. Put the pasta on.

3. Open the garlic and squeeze it from its skins into a small bowl and mix with the cream, Parmesan, salt and pepper.

4. Cook the quails eggs according to the instructions on the packet. You want slightly soft boiled but so that the yolk stays mostly where it is. 1 minute in a pan of boiling water should do it. Peel when they are cooled slightly.

5. When the pasta is cooked, drain it and return it the sauce pan mixing in the cream and garlic. Taste and adjust the seasoning.

6. Dish up and then add the halved quails eggs to each plate with an extra grind of pepper and grate of Parmesan.

You can see that I've cheated and used pre-boiled quails eggs, still yummy but not perfect


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