Ingredients
The following ingredients have 1 Servings
- 1.5 cups all-purpose flour
- 3/4 cup butter (I prefer salted) cut into small (1in.) pieces
- 1/8 cup ice water (approximately)
- 1 dash salt
- 3 ounces dried wild mushrooms (I used Porcini today but any wild mushroom blend will be delicious)
- 1 large red onion
- 1 large shallot
- 1 large clove of garlic, minced
- 3/4 cup loosely packed parsley
- 1/4 cup olive oil
- 3 tablespoons butter
- 1 cup cherry tomatoes (this is optional - I had frozen whole cherries from the garden)
- 1 tablespoon tomato paste (Amoré brand is the best)
- 1/2 cup dry white wine (or a blend of wine & marsala)
- 1/2 cup good beef stock (preferably homemade)
- 1 dash of sea salt (I like sel gris)
- 1 dash of white pepper
- 1 dash of black pepper
- 1 pinch of fresh thyme (dried is fine too)
- 4 eggs (I used farm eggs which are not as large as your avg. supermkt egg - if you are using XL eggs, go with three, rather than four.)
- 1/2 cup grated Parmigiano Reggiano or other cheese (see above)
- 2 cups baby arugula tossed with a drizzle of olive oil