Pasta Nests with Roasted Tomato Pesto and Poached Quail Eggs

Recipe created by 2016 Glorious Bites Semi-finalist: Brett Youmans

This glorious appetizer from Brett Youmans, one of our Washington, D.C. Glorious Bites 2016 Semi-Finalists, pairs perfectly with our Sonoma Brut sparkling wine. The roasted tomato pesto, with poached quail egg and pasta nests was a savory dish. The citrus and toasty finish of the wine complement the flavors of the dish.

Ingredients

3 quarts water, divided use

2 tablespoons white vinegar

4 cups ice cubes non-stick cooking spray

1 pint cherry or grape heirloom tomatoes

5 tablespoons best quality extra virgin olive oil, divided use

2 teaspoons coarse sea salt, divided use

1/3 cup toasted walnuts 2 teaspoons anchovy paste

2 garlic cloves, minced juice and zest from 1/2 lemon

1/2 teaspoon freshly ground black peppercorns

1/4 teaspoon crushed red pepper flakes

1/2 cup finely grated Parmesan cheese, divided use, plus additional for serving

1/4 cup fresh basil, plus additional for garnish

8-ounces cooked spaghetti pasta, room temperature

2 large chicken eggs, whisked to combine 16 quail eggs

 

Directions

1. Heat oven to broil setting. Bring 2-quarts water and vinegar to a boil over high heat. Place remaining 1-quart water and ice cubes in a medium bowl; set aside. Spray mini muffin tin with non-stick cooking spray; set aside.

2. In a small bowl, toss the tomatoes with 2 tablespoons olive oil and 1 teaspoon sea salt. Place on a rimmed baking sheet and broil until tomatoes are lightly charred.

3. In the bowl of a food processor fitted with a metal blade, combine the charred tomatoes, walnuts, anchovy paste, garlic, lemon juice and zest, black and red peppers, 1/4 cup cheese, basil, and remaining 3 tablespoons olive oil.

4. Reduce oven temperature to 400 degrees. In a large bowl, mix together pasta, whisked chicken eggs, remaining 1 teaspoon sea salt, and remaining 1/4 cup cheese until combined. With the tines of a fork, twirl pasta into a nest and place in muffin tins. Press in middle of nest to form a small indentation. Repeat to make 16 nests. Bake 5-7 minutes or until just beginning to brown. Remove from oven and cover to keep warm.

5. Meanwhile, crack the quail eggs and add to the boiling water to poach, about 1 minute. With a slotted spoon, remove from boiling water and immediately place in ice water bath to cool. When cool, remove to a towel-lined plate to drain.

6. To assemble, place a teaspoon of the pesto in the nest indentation, top with a poached egg and garnish with cheese and basil.

Serve with perfectly chilled Gloria Ferrer Sonoma Brut.

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