Something is enchanting about eggs in a bird's nest. This recipe for soft boiled quail eggs on a mushroom pancetta pasta does reignite that enchantment. So delicious in their own right, the quail eggs are also the perfect compliment for this mushroom and pancetta pasta dish.
Saute over a high heat in a little canola oil until starting to char, but not yet soft. Remove from the pan and set aside.
Reduce heat to medium then add the butter.
Cut the root base from the shimeji mushrooms.
Saute over a medium heat until starting to brown. Remove from the pan and set aside.
Cut the root base from the enoki mushrooms.
Saute over a medium heat until starting to brown. Remove from the pan and set aside.
Remove the stalk from the shiitake mushrooms and dice finely.
Saute over a medium heat until starting to brown. Remove from the pan and set aside.
Cut the pancetta into long strips.
Sauté the pancetta strips. They should resemble twigs after they are sautéd and become crispy. Drain on paper towels.
Quail eggs
Fill a large saucepan with water and bring to the boil. The saucepan should be big enough so that the quail eggs are not overcrowded and the water remains at a boil when the quail eggs are added.
Lower the quail eggs into the boiling water with a large slotted spoon.
Boil for 1 minute 45 seconds exactly. At least, that worked for me, with my pot, amount of water, and heat source. It pays to do some trials before cooking them in bulk. Hard boiled quails eggs would not work.
Remove the quail eggs with the large slotted spoon and transfer to an ice bath.
Peel carefully.
Pasta
Fill a large saucepan with water and bring to the boil. Add the Tbsp of olive oil and the tsp of salt.
Plunge the pasta into the boiling water and cook until al dente, around 6-8 minutes.
Plating
In a large frypan or wok over a medium heat, add a Tbsp of extra virgin olive oil. Then add the charred fennel, mushrooms, and pancetta. Toss until heated through.
Use tongs to transfer in the pasta. Add a ladle or two of the pasta cooking water.
Stir until well heated through.
Add the finely chopped parsley and parmesan and toss.
Arrange on a plate so that it resembles a birds nest.