I am snowed and iced in! So first, I'm going to risk my life to get some groceries. Then I'm going to show you how to make this Poached Egg and Asparagus Pastry with Prosciutto and Pesto. Later in the evening, I'll show you how to make Sun-Dried Tomato Pasta! They both felt so elegant and fun to make, and the taste was outstanding.
Asparagus Tart with Whipped Feta and a Poached Egg
Ingredients:
1 sheet puff pastry
8 large stalks of asparagus, shaved
8 oz feta
¼ c whipped cream cheese
1 egg, beaten
2 poached eggs
prosciutto
pesto (about 2 tbsp)
Salt, pepper and Chili flakes
Drizzle of olive oil
Instructions:
1.) Preheat your oven to 425 degrees Fahrenheit.
2.) Using a potato peeler, shave asparagus into thin ribbon-like strips.
3.) Whip together feta and cream cheese until smooth in a food processor.
4.) Thaw 1 sheet of the puff pastry and then cut it into 4 squares.
5.) Spread whipped feta onto the center of each puff pastry and then top with shaved asparagus making sure to leave about an inch around the edges.
6.) Fold the edges over, pressing down to adhere. Brush puff pastry with egg wash and bake for about 25 minutes (or until golden brown and puffy).
7.) While baking boil water and slowly add in your eggs to poach.
8.) Top with a spoonful of pesto, poached egg, prosciutto, and a pinch of salt, pepper and chili flakes. Finish with a light drizzle of olive oil and enjoy.
Sun-Dried Tomato Pasta with Whipped Ricotta
Ingredients:
1 jar (8 ounces) oil-packed sun-dried tomatoes
2 small shallots, sliced
4 cloves garlic, chopped
1 1/2 teaspoon spanish or smoked paprika
Red pepper flakes
Kosher salt and black pepper
1 pound shortcut pasta
1 cup whole milk ricotta cheese
2 tablespoons lemon juice
1 cup grated parmesan cheese
2 tablespoons salted butter
1/3 cup chopped fresh basil
1/3 cup chopped fresh parsley
2 tablespoons chopped fresh dill
Instructions:
1.) Drain the oil from the sun-dried tomatoes into a large pot or skillet with sides and chop the sun-dried tomatoes.
2.) Over medium heat, add the shallots and garlic, and cook for about 2 minutes.
3.) Stir in the sun-dried tomatoes, paprika, and a pinch of red pepper flakes, salt, and pepper. Cook for about 3-5 minutes or until the Tomatoes are a deep red color and starting to crisp.
4.) Add 3 1/2 cups water. Bring to a boil, add the pasta, and cook, stirring often, until the pasta is al dente, 8 minutes. YOU MUST STIR, otherwise, the pasta could stick to the bottom of the pan.
5.) While the pasta is cooking, mix the ricotta and lemon in a food processor until creamy and season with salt.
6.) Once the pasta is al dente, stir in the parmesan and butter and remove from the heat.
7.) Add in the basil, parsley, and dill.
8.) On your serving plate, present by spooning the ricotta mixture to the center and add the hot pasta on top. Top with herbs and parmesan and serve hot!
Comments