Ingredients

80 gr fresh pasta, 300 ml of water, 1 egg, 20 gr Micuit Foie Gras, Salt, Pepper

Preparation

Wrap the foie gras in plastic wrap, form it into a bar shape and freeze.  Place the pasta in the Ogya together with the water, add a pinch of salt, cover and cook in the microwave at at 600 W for 10 minutes. Drain.  Poach the egg in boiling water with vinegar, while stirring in circles so that the egg white is tight. Serve by placing the pasta on a plate forming a nest. Place the egg in the center and sprinkle a little salt and grated foie gras.

This recipe can be adapted to the Ogya XL by doubling the quantity of ingredients. Add two minutes and check the cooking process.