Several years ago, as it still had a son, did not know about things like pause time school mid-February and thought it was the right time to escape the snow than anyone else, decided to winter y in some free warm place for presidents' day. We are right in the middle of a seaside resort that should have been easily 75% of children, and the guy who at the time was my worst nightmare that children could be [insert your here and multiply so you can see] and decided to never have children and never disappear again Presidents week.
Flash forward seven years and last week was probably one of the stations attacked smaller-guy-centric * We can go to the kid-centric weeks and plagued older child and was the best thing in the world. Before last week, I would not say we just master the art of the family vacation. Of course, we still have fun together, but often does not seem to us is an exciting place for adults, but not for both a toddler or a great place for a child, but it feels more like this for adults. This may not be for everyone, but at least for now, the resolution has proven to be a place where we adults could lie on the beach, read books, take a nap and be totally lazy most of the day while the child involved a date field with everything from pony rides for water slides, Trapeze School and circus training and a search topic pirate treasure ... underwear, if you've been around 4-5 years knowledge was the greatest. We would put our son, sticky with ice cream, chocolate cakes and cereals sugar your snack and then play on the beach or by the pool for a few hours before dinner, stories, bed and everyone wins. Everyone had a great holiday. Thank God we do nothing in the coming months to alter the odds of repeating this happiness in the coming year!
Unfortunately, the fridge was not filled while we (the technology, you can get in that?) And yesterday we had a lazy-off almost family, we try to see how long we could go into pre-holiday is before one of the abandoned and went to the shop. It was - you know, with some biscuits soup afternoon sun - all day, if you can grab a few clips together. Before the holidays, when I was in my second trimester Plan immersion carbs, I fell in love at first sight with only a dish called Rhonda spaghetti with fried eggs with Pangritata for a Food52. I mean, how could I not, because basically contained all my trigger foods: pasta, bread and my obsession of his life I find a lot of excuses that I work in the dishes, the crispy egg.
Pangrattato translated from Italian as croutons, bread crumbs to refer to himself, but the dishes, often referred to as poor parmesan, because when the hard bread and toast taken lightly in olive oil, herbs and spices - something just salt and pepper with garlic and anchovies, lemon zest and capers or olives - adds texture and complex flavor without exceptional pasta parmesan costs. These crumbs also be a cover for canned fish, steamed mussels, salads, hot vegetables, sauteed greens, or even eggs without the pasta. We like the crisis through our spaghetti al dente tangle at lunch, and fried egg broken, a nod to Rhonda version adds a dazzling, good wealth ... will repeat in about an hour.
One year ago: Dijon and Cognac Beef Stew
Two years ago: French Onion Tart
Three years ago: Fried Egg Sandwich with Bacon and Blue Cheese
Four years ago: Spaghetti with Lemon and Olive Oil
Five years ago: Monkey Bread with Cream Cheese Glaze and Cauliflower and Caramelized Onion Tart
Six years ago: Red Kidney Bean Curry and Thick Chewy Oatmeal Raisin Cookies
Seven years ago: Pear and Almond Tart
Eight years ago: Vegetable Dumplings
And for the other side of the world:
Six Months Ago: Strawberries and Cream with Graham Crumbles
1.5 Years Ago: Almond-Crisped Peaches
2.5 Years Ago: Mediterranean Baked Feta with Tomatoes
3.5 Years Ago: Zucchini Fritters
Spaghetti Pangrattato with Crispy Eggs
Adapted from and inspired by Rhonda’s Spaghetti with Fried Eggs with Pangritata for One on Food52
This is a big green salad and maybe a few slices of proscuitto (if you’re into such things) away from being a perfect mid-winter weeknight meal, budget-friendly, quick to make, vegetarian and, with luck, from ingredients you already have around. And if you don’t, nobody is going to know if you skip the parsley or try sage or thyme instead of rosemary. There is no one correct way to make pangrattato, only the way you like it. I couldn’t resist adding a little Pecorino here anyway, but you’d be fine without it if you’d like to keep the dish dairy-free.
Serves 2, in generous heaps, or 3, petitely
Crumbs
2 tablespoon olive oil
1 large or 2 small garlic cloves, minced
1/2 cup fresh or stale coarse plain breadcrumbs (panko worked great here)
Salt and red pepper flakes, to taste
1 teaspoon fresh rosemary, minced
Few fine gratings fresh lemon zest
Crispy Egg
1 glug of olive oil per egg
3 eggs
Salt and pepper
Pasta and Assembly
8 ounces dried spaghetti
1 tablespoon olive oil
2 teaspoons small capers, drained (rinsed if salted), chopped
Handful flat-leaf parsley, chopped
1/3 cup grated Pecorino Romano cheese (optional)
Make crispy crumbs (pangrattato): Heat olive oil in a medium skillet over medium heat. Once hot, add garlic and let sizzle for barely a minute, just until it begins to turn a pale golden color. Add breadcrumbs, salt, pepper, rosemary and lemon zest and reduce heat to low, cooking mixture slowly until all of the crumbs are an even golden color, about 5 minutes. Set aside.
Cook pasta: Bring a large pot of well salted water to a generous boil and cook pasta until al dente about 1 to 2 minutes shy of package directions. Reserve 1/2 cup pasta cooking water before draining pasta.
Meanwhile, make eggs crunchy breadcrumbs: Clean the pan. Return to pan over high heat and add olive oil generous glug per egg. Once sufficiently warm the oil starts to smoke, add the egg (s). They will hiss and sneezing and stepped back so you do. Cooking oil spill in eggs carefully. Season with salt and pepper. In 1-2 minutes the egg (s) will be very crisp and brown under and around the edges. Shimmy a thin spatula under the egg (s) (fish flexible spatula works well here), taking care not to break the yolk. If you cook for someone who should not be eating runny yolks (ahem) of, you can return the egg and cook for 30 seconds or more before removing. Transfer the egg (s) prepared with paper towels to drain.
Assemble the dish: Once the folder is drained, replace the empty pan or large skillet with 1 tablespoon olive olive oil and a pinch or two (or, if necessary, to release the mass) of cooking water reserved. Over high heat, mix with capers and parsley for 1 minute. Divide between bowls or plates. Sprinkle with pecorino cheese, if so the 3rd mixture crumbs (of pangrattato) is used. Place an egg on each plate and mash with a fork. Eat immediately.