Spaghetti Salad with Marinated Egg Yolk
Category: Pasta Dishes
Servings: 4
Preparation Time: 15 hours for marinating, 30 minutes for assembling
Total Time: 15 hours 30 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Spaghetti | 320g |
| Cabbage (savoy) | 130g |
| Cherry Tomatoes | 100g |
| Fresh Basil Leaves | 3 |
| Tropea Red Onions | 40g |
| Extra Virgin Olive Oil | 50g |
| Fine Salt | To taste |
| Black Pepper | To taste |
| Egg Yolks | 4 |
| Fine Salt (for marinating) | 400g |
| Sugar | 400g |
Instructions:
-
Prepare the Marinated Egg Yolks:
Begin the preparation the day before you plan to serve the dish, as the egg yolks need a few hours to marinate.
In four small bowls, combine 50g of fine salt and 50g of sugar. Repeat the process in a separate bowl for the remaining salt and sugar.
Carefully place the raw egg yolks into the bowls and cover them entirely with the salt and sugar mixture. Gently press the mixture around the yolks to ensure they are well-coated.
Cover the bowls with plastic wrap and leave them to marinate at room temperature for 15 hours. After this time, gently remove the salt-sugar crust from the egg yolks using a spoon, being careful not to break them.
Rinse the yolks quickly and delicately under cold water to remove any excess salt and sugar. Let them dry and then refrigerate until ready to serve. -
-
Prepare the Vegetables:
While the yolks marinate, bring a large pot of water to a boil for the pasta. Once boiling, add salt.
Meanwhile, prepare the vegetables: wash the outer leaves of the cabbage, cut it in half, and slice it thinly. Peel and slice the red onion. Wash the cherry tomatoes and cut them into quarters. -
Cook the Pasta:
When the water is boiling, cook the spaghetti according to the package instructions. Once cooked, drain the pasta and transfer it to a large bowl. Drizzle with extra virgin olive oil to prevent the pasta from sticking as it cools. -
Assemble the Salad:
Add the prepared cabbage, sliced onion, and quartered cherry tomatoes to the bowl of pasta. Drizzle with more olive oil, season with salt and pepper to taste, and toss gently to combine.
Tear the basil leaves and sprinkle them over the salad, giving it a fresh, aromatic lift. -
Serve:
Once everything is mixed and well-combined, divide the pasta salad into serving plates.
Remove the marinated egg yolks from the fridge and carefully cut them into small pieces. Place the egg yolk pieces on top of the salad.
The Spaghetti Salad with Marinated Egg Yolk is now ready to be enjoyed – a vibrant, refreshing dish with a unique twist on traditional pasta salad! Perfect for a light lunch or a delicious side dish at any gathering.
