Calle Pasta dei Campi with Watercress, North Sea Shrimps, Scrambled Eggs and Tomato Butter

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An exclusive calle pasta recipe shared by chef Eduard Jaisler and prepared with watercress, North Sea shrimps, scrambled eggs and tomato butter.

Ingredients

For the filling

• Eggs 8
• Shrimps 250 g, North Sea variety
• Tobiko caviar 30 g
• Whipped cream 50 ml
• Salt
• Pepper

For the tomato butter

• Tomatoes 1 kg, San Marzano variety
• Basil 2 bunches
• Butter 100 g, cold
• Salt
• Pepper

For the watercress

• Watercress 400 g, fresh
• Butter 80 g
• Olive oil 50 ml
• Salt
• Pepper

Info box

• Preparation time 1 h
• Cooking time 30 m
• Recipe category First course
• Recipe yield 8

Preparation

For the scraumbled eggs
Make a soft scrambled egg, add North Sea shrimps and Tobiko caviar.
Finally fold in whipped cream, spice up with salt and pepper.
For the watercress
Foliage from watercress mashed warm and fine with butter and olive oil in a Thermo Mix.
Put nice foliage for decoration at the side.
For the tomato butter
Mix fine tomatoes with basil and salt. Hang out on a micro sieve during the night. Bring this clear tomato fond remount with cold butter, spice up with salt and pepper.
To finish
Cook Calle pasta 8 minutes in salted water. Afterwards glased for 5 minutes in the tomato butter. Then fill in the north-sea-shrimps srumbled eggs into the pasta.
At the same time apply watercress mousse.
Put filled pasta on the puree/mousse and decorate with the last foliage.
Foam up the white tomato butter with a mixer and take on the top.