Mary Miso - Recipes for every day - Cookbooks

Pasta dough:
Mix all ingredients and knead to a firm dough. Wrap in cling film and chill over night or for at least 2-3 hours.

Roll pasta dough thin whilst turning and rotating. With a sharp knife cut dough into tagliatelle about 1 cm wide. Place them on a baking tray.

Cut savoy cabbage into strips. Cook them in salted water for 2 minutes. Take them out of the water with a skimmer and rinse under cold water. Let drain well. Put the salted water to the side and use it again to cook the pasta.

Poached eggs:
Cover four cups with cling film (not too firmly) so it sags in the middle. Brush with olive oil. Crack the eggs and glide them onto the cling film. Fold up the ends and twist the film shut. Put the package into simmering water and cook for 6 minutes.

Fry bacon in an pan. Add cranberries and roast for a while. Add vegetable stock and let reduce. Add full cream and bring to boil.

Cook tagliatelle in salted water for 2 minutes. Drain them and add them to the savoy cabbage and place on four plates. Take the eggs out of the water and lift off the cling film with a spoon, gently place onto the tagliatelle.