Soft-Boiled Egg & White Anchovy Breakfast Sandwiches
Fill a pot about halfway with water, and bring it to a boil over high heat. Use a large spoon to lower the eggs (in their shells) into the water one at a time. Reduce the heat to medium-high, and cook the eggs for 6 to 7 minutes-6 minutes for a runnier yolk, 7 minutes for a tighter, thicker yolk. While the eggs are cooking, toast the bread.
When the eggs are cooked, remove them from the heat immediately and gently run cold tap water over them until they're cool enough to be handled. Carefully crack the eggs with a light tap, and peel them like hard-boiled eggs.
Mash 1 egg on each piece of toasted bread with a fork. Top each egg with a sprinkling of parsley and 3 anchovy fillets, and season with salt and pepper.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
(Recipe courtesy of Marco Canora)
Penne with Smoked Trout, Cream and Asparagus
Bring 6 quarts of heavily salted water to a boil in an 8-quart pot.
Drop the pasta into the boiling water. Add the asparagus 1 minute before the pasta is done (check the box for timing). Once the pasta is tender but still has a little bite (al dente), scoop up 1/2 cup of the pasta water and set aside. Immediately drain the pasta and asparagus in a colander.
Return the empty pasta pot to the burner and reduce the heat to medium-low. Film the pot with olive oil and add the garlic, sautéing until just fragrant, about 30 seconds. Add the cooked pasta and asparagus and the cream, and toss until blended over the heat, about 10 seconds.
Add the smoked fish, 1 cup of the fresh herbs, and the grated zest and gently toss. Add small amounts of hot pasta water if more sauce is needed. Taste and season with salt, pepper and a squeeze of lemon juice to brighten it.
Serve in individual bowls with a garnish of additional fresh herbs on top.
(Photo: Jennifer Simonson)