Lingue di passeri con salsa d'uova

4 servings

Ingredients

Quantity		Ingredient
		(\"Sparrows' Tongues\" and
		By Jack Denton Scott; Bantam paperback- no ISBN;
1968	eaches	(8th printing- 1973)
2	eaches	Eggs
3	tablespoons	Butter, in all
1	tablespoon	Olive oil
½	pounds	Lean pork, ground
¼	pounds	Lean salt pork, cubed
		Light pinch of cayenne pepper
¼	pounds	Parmesan cheese, grated
		Rind of 1/2 lemon, grated
1	pounds	Lingue di passeri
		Take eggs from refrigerator to remove chill. Heat 1 tablespoon of the
		Butter and the oil in a saucepan. Make little fingers of the ground pork,
		About half the size of your little finger, and saute with the diced salt
		Pork, turning often until Pork in Egg Sauce) browned.
		In a large warm bowl beat together the eggs, cayenne pepper, cheese and
		Lemon rind with a whisk until well blended and creamy. Stir in pork
		Fingers and salt pork with their oil and butter. Cook lingue di passeri al
		Dente. Fork directly from the boiling pot, draining water from each
		Forkful back into the pot, into the bowl with the eggs and pork. Hot pasta
		Should set eggs. Melt remaining butter, and pour hot over the pasta in the
		Egg bowl. Toss all quickly and serve immediately in hot soup bowls.
		Serves 4 to 6.

SOURCE: THE COMPLETE BOOK OF

Submitted By SALLIE KREBS On 03-11-95