Easter Week- another Reality post!

Patiently waiting....

 In an Italian household, Easter week is right up there with Christmas week in terms of tradition and food. The kitchen is a mess and a whirlwind of activity with the kids home for Spring break and right in the thick of things. Unfortunately, this makes blogging just a bit more difficult. Things may be sporadic this week and I apologize. Forget about getting a decent picture- we're lucky if I manage to get an actual meal made to eat NOW- everything is in preparation for the weekend. Hopefully, I'll be able to get the Torta Pasqualina done on Thursday for a Foodie Friday post- no promises! Still to do: Easter breads, Ricotta cheesecake ala Mrs. R. (my grandma's neighbor always brought us a wonderful ricotta cheesecake for the holidays and now I do my best to replicate it for my Dad), Torta Rustica, a birthday cake for my eldest son, candies, and so on and so forth...

Please try not to notice the pots in the drainboard that were supposed to be put away BEFORE this picture was taken.

Raw eggs being dyed for Easter breads. In the background is a gift to me- Allie's first attempt at oil painting

It seems I'm running to the market twice a day!

        Last night in the midst of the chaos, a friend came over to make some candies. There was leftover chicken parmesan for hubby and kids, but she and I opted to throw together a fresh pasta dish that I've served her in the past. This is one of those that can be on the table in the time it takes to boil the pasta- LOVE that!

We've started to get the table set..hopefully I'll be able to finish tomorrow in time for Tablescape Thursday. Again- no promises :)

     This recipe originally caught my eye because using an egg on hot pasta was something my Nonna did frequently. I recently read in a very upscale foodie periodical that this is the latest "trend". I always knew that my Nonna was a woman ahead of her time.

    Be forewarned- this is a dish with strong flavors- really a pasta for grownups. That being said, it can also be infinitely adaptable. For meeker palates simply cut back just a bit on the anchovies (please do not omit completely- it would be tragic), and substitute baby spinach or arugala for the stronger radicchio.  For us, we enjoy the recipe as is- I am a lover of bitter greens such as broccoli rabe and radicchio and my friend cleaned her plate.

Egg Pappardelle With Bagna Cauda, Wilted Radicchio and an Olive-Oil-Fried Egg

adapted from Nancy Silverton's book~ A Twist of the Wrist

Serves 2-3 hungry people

For the pappardelle and bagna cauda:
¼ cup extra-virgin olive oil
12-15 anchovy fillets ( I used 2 tins: 1 1/2 would be fine)
8 large garlic cloves, minced
¼ cup finely chopped flat-leaf parsley
12 radicchio leaves, torn into small pieces ( I used most of a small head)
Grated zest and juice of half a lemon
Kosher salt
Freshly ground black pepper
8 ounces egg pappardelle

For finishing the dish:*** see note
¼ cup extra-virgin olive oil
4 large eggs
Parmesan cheese
1 heaping tablespoon finely chopped flat-leaf parsley

 Make the bagna cauda- Place a large skillet over medium-high heat. Add the olive oil, anchovies and garlic and cook on very low heat, breaking up the anchovies with a fork and stirring constantly, until the anchovies dissolve and the garlic is soft and fragrant. Turn off the heat, stir in the parsley, radicchio and lemon zest and juice. Season to taste with salt and pepper. Be careful with the salt as the anchovies can be salty- make sure you taste

 Prepare the pasta by bringing a large pot of water to a boil over high heat. Add enough kosher salt until the water tastes salty and return to a boil. Add the pasta and cook, stirring occasionally, until al dente.

 To finish the dish, heat the olive oil in a large nonstick skillet over high heat until the oil is almost smoking, about 2 minutes. Break 1 egg into a small bowl and pour into the skillet. When it just begins to set around the edges, break the second egg into the bowl and pour into the skillet. (By waiting a moment before adding the next egg, the eggs won’t stick together.) Repeat with the remaining 2 eggs. Cook until the edges are golden, the whites are set and the yolks are still runny.

**NOTE- I fried the egg in a skillet sprayed with PAM- I do not care for eggs fried in olive oil- this is a personal preference

 Use tongs to lift the pasta out of the water and transfer it quickly, while it’s dripping with water, to the skillet with the bagna cauda. This is important- do not drain the pasta in a colander. The starchy water on the strands is needed to coat the pasta. Place the skillet over high heat. Toss the pasta to combine the ingredients and cook for 1 to 2 minutes more.

 Using tongs, divide the pasta among 4 plates, twisting it into mounds. Grate a generous layer of cheese over each. Place an egg over the cheese. Sprinkle the parsley over the pasta and serve with more grated cheese and pepper.

When you break the yolk, it will coat the pasta with a rich, creamy, golden sauce

As Always,

Buon Alimenti, Buon Amici,

Pattie and Allie