Orecchiette with Saffron Milk Caps + Confit Egg Yolk

Ingredients

• Supper Supply Extra Virgin Olive Oil
• 2 egg yolks
• 200g orecchiette (or preferred pasta)
• 250g saffron milk caps, chopped
• 2 garlic cloves, minced
• 20g butter
• 60ml cream
• Handful of parsley, finely chopped
• Juice of a lemon
• Parmesan, shaved
• Salt

Method

1. Preheat the oven to 60°C.
2. In a small ovenproof dish, fill halfway with EVOO, then gently add the yolks. Pop the lid on and cook for 45-50 minutes. Once the yolks are ready, boil your salted water and cook the pasta as per the packet instructions.
3. In a frypan over medium heat, add the butter.
4. Add the garlic and cook for a minute or so, then stir through the cream and parsley.
5. Combine the al dente pasta, a dash of pasta water and the lemon juice to the frypan mixture. When the butter has melted, add the mushrooms and cook until softened.
6. Add the garlic and cook for a minute or so, then stir through the cream and parsley.
7. Combine the al dente pasta, a dash of pasta water and the lemon juice to the frypan mixture and toss for a minute.
8. Divide between two plates and top with the confit egg yolk and shaved Parmesan.