September 1, 2017
If you’re planning on treating Dad to breakfast in bed this Sunday, here’s a simple idea from our Head Chef Gerard Phelan for a cafe quality cook-up. Enjoy!
2 cloves garlic
1 tin of good quality tomatoes (San Marzano’s are the best)
6 thin slices of prosciutto
1 pack of good quality spaghetti
Parmesan or pecorino cheese
Eggs for poaching
1 handful of picked dill and parsley leaves
Sourdough bread for toasting
Heat a little oil in a pan on low heat.
Slice you onions and garlic thinly and place in the pan. Add a pinch of salt, cover and sweat until soft. This should take around 10 minutes.
Add the tinned tomato and simmer for around 30 minutes. You can make this sauce the day before if you have time. The longer it cooks the better but 30 mins will do fine.
When the sauce is almost done, put a large pot of water on the stove to boil. Season the water well with salt and add your spag. Cook it until al dente. This will vary depending on what pasta you have. Once cooked drain the pasta, rinse under cold water and set aside
Tear up the prosciutto into rough chunks and stir into the sauce. Add the pasta to the sauce and toss it around. Season with salt and pepper.
Spoon the saucy pasta onto a thick slice of toasted sourdough. Top with a poached egg, grated Parmesan or pecorino, the dill and parsley and a drizzle of good quality olive oil (from Montalto of course).