- Level: Intermediate
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
Ingredients
Vegetable oil, for deep-frying
Leftover angel hair pasta
All-purpose flour, for binding pasta
4 leftover meatballs
Distilled white vinegar
4 large whole eggs
4 large egg yolks
Juice of 1/2 lemon
Pinch cayenne
Salt and pepper
Directions
- Fill a deep, heavy pot with 3 inches of vegetable oil; heat over medium-high heat.
- Separate the pasta from any sauce or vegetables. Add enough flour to bind the pasta, and then form into small circular cakes. Deep-fry the cakes.
- Slice the meatballs and grill them just to heat up; do not overcook.
- In a skillet, make a poaching liquid using water and a couple drops of vinegar. Bring to a boil, then lower to a simmer. Add the whole eggs and poach for 90 seconds.
- Set up a double boiler. Add the egg yolks and whisk until they start to ribbon. Add the lemon juice, a pinch of cayenne and some salt and pepper. Whisk until smooth.
- To plate: First set your noodle cake on a plate, then top with a grilled meatball, a poached egg and some hollandaise.
