This September, our menus will showcase Italian ingredients central to the Mediterranean Diet. Renowned for their health-giving properties, you’ll find these nourishing ingredients in many of our dishes.
For the final week of Mediterranean Month, we’re celebrating an integral ingredient in Italian cuisine, eggs. To honour the humble egg, we’re partnering with Clarence Court, whose fabulous birds have been producing fabulous eggs since 1928.
A key ingredient in many Italian dishes, eggs have been used for centuries to create baked goods and desserts, rich pasta and creamy sauces. While it is accepted that humans have consumed eggs since the dawn of time, it was the Ancient Romans who first experimented with the ingredient on the Italian Peninsula.
Eggs in the Mediterranean Diet
In Italy, the eggs are truly divine. Hens across the peninsula graze on abundant pastures, resulting in exquisite, golden-yolked eggs that are used to add colour and richness to pasta, and creamy decadence to sauces. Packed with protein, some Italian centenarians are said to consume their eggs raw, in the old-fashioned afternoon snack known as ‘uovo sbattuto‘, made with raw yolks, sugar and (optionally) a shot of espresso.
While this colourful concotion may not feature on our menu, we are showcasing eggs at their finest this week, through limited edition egg-based recipes. These include carbonara with pancetta, courgette carbonara and our asparagus and Pecorino ravioloni (crowned with a free-to-fly quail‘s egg!).
Our Egg Week Dishes
This hedonistic Roman classic is thought to have gained its name from the charcoal burners, or 'carbonai', who used to cook this dish over an open flame. Rather poetically, some suggest that this moniker is actually derived from the flecks of pepper suspended in the sauce, that closely resemble coal dust, or polvere di carbone. Uncertain backstory aside, once thing that remains certain is that this rich and decadent dish is a true Italian icon, beloved worldwide. For the classic carbonara, golden-yolked eggs are mixed with sharp cheese, pepper and salty guanciale. This week, we offer two delicious carbonara dishes, each boasting an unconventional take on this famed recipe.
Try it for yourself
Clarence Court Carbonara with Fresh Rigatoni & Pancetta
Clarence Court Courgette Carbonara with Fresh Bucatini (Vegetarian)
Eggs as a garnish
Boiled peafowl eggs were a favourite among the Ancient Romans. According to famed Roman gourmet Apicius, Roman's enjoyed their boiled eggs with a number of garnishes, including boiled eggs served with anchovies, garlic and wine; eggs with tuna and rue; or with a rustic sauce of pine nuts, garum, honey and vinegar. While there is no question that Apicius was a pioneer in his field, we can scarcely imagine these egg recipes delighting modern palates. Instead, we opt to use the egg as the garnish in our limited edition recipe this week - a dainty Clarence Court free-to-fly quail's egg, namely.
Clarence Court Asparagus & Pecorino Ravioloni with a Quail’s Egg
At Pasta Evangelists, we bring a taste of Italy to your kitchen. Prepared using the freshest ingredients, our gourmet pasta dishes are perfect for those looking to enjoy restaurant-quality meals, delivered to your door, and ready in under five minutes. Order from our weekly menu today, and we’ll offer you 25% off your first delivery - simply enter the code BLOG25 at checkout.
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