Ingredients
- 1 head garlic
- 8 Queensland Quails eggs
- 250 angel hair pasta
- 125 ml pouring (single) cream
- 25g finely grated parmesan
- sea salt & cracked black pepper
- Preheat oven to 180°C (355°F).
- Wrap the garlic in aluminium foil and roast for 30 minutes or until soft and tender.
- Squeeze garlic from skins and mash with a fork. Set aside, cover and keep warm.
- Cook the quail eggs in a saucepan of boiling water for 1 minute. Drain and set aside to cool slightly before peeling.
- Cook the pasta in a saucepan of salted boiling water for 3–4 minutes or until al dente. Drain well and return to the pan.
- Add the cream, parmesan, roasted garlic, salt and pepper and toss to coat.
- Divide between serving plates, halve quail eggs and place on top to serve. Serves 8.
No comments:
Post a Comment