ingredients
- 3.5 oz (100 g) angel hair pasta (very thin tagliolini)
- 7 oz (200 g) red cabbage
- 4 fresh eggs
- 1 tbsp white vinegar
- Black Truffle Salt, to taste
- Salt, to taste
- Vegetable oil, for frying
- Fresh black truffle slices (optional), for garnish
instructions
1. Cook the angel hair pasta in boiling salted water for 2-3 minutes. Drain and rinse under cold water. Let rest in a colander for 5 minutes.
2. Form the pasta into 4 nests and set aside.
3. Thinly slice the red cabbage and season with a pinch of salt.
4. Bring a small pot of water with 1 tbsp white vinegar to a gentle simmer.
5. Crack one egg at a time into a small bowl and gently slide into the simmering water. Use a spoon to swirl the water around the egg, helping the white wrap around the yolk. Cook for 2 minutes, then remove with a slotted spoon. Repeat for remaining eggs.
6. Heat vegetable oil in a small pot to 340°F (170°C). Fry the pasta nests until golden and crispy, about 2-3 minutes. Drain on paper towels and lightly season with salt.
7. Place the crispy pasta nests on plates, top with the sliced red cabbage, and place a poached egg in the center of each.
8. Sprinkle with Black Truffle Salt and garnish with fresh black truffle slices, if desired.
9. Serve immediately.
