Bucatini brisée

Start with preparing the dough.

Sift 250 g of flour in a large mixing bowl, add 100 g of soft butter cut into pieces and a pinch of salt and five tablespoons of cold water, knead ingredients quickly to obtain a homogeneous compound, reach into or a ball and let rest in refrigerator wrapped in a damp cloth.

After this time, roll out the dough into a thin sheet and place this in a pan of about 30 cm in diameter, lightly buttered, taking care to make it go up along the walls; Sprinkle the dough of beans, so you do not swell during cooking, the baking tray in the oven already warm (190 degrees) and bake for 20 minutes; then, remove the crust from the oven and let it cool a little.

Meanwhile, prepare a smooth béchamel with 25 g of butter, the remainder of the flour (30 g) and half a litre of lukewarm milk.

When you have incorporated all the milk, lower the heat to low and cook for 2-3 minutes until you have the desired consistency.

Remove the sauce from the heat, add the required amount of salt, a rub of nutmeg, pepper and a tablespoon of Parmesan cheese, stir well and let it warm up until the moment of use.

After that, prepare poached eggs, pour into a casserole so much water just enough to fill it for 2/3, add a pinch of salt, half a cup of vinegar and bring to a boil.

Break one egg at a time in a tbsp, and gently, slide it into the boiling water, using two spoons, collect quickly the egg white around the yolk, cover the pan with a lid and cook for 3-4 minutes.

When the egg white has curdled, drained poached egg with a ladle, place them on a plate and prepared in the same manner as other eggs.

At this point, boil the bucatini, drain after about ten minutes, still al dente, drain them well, toss with half the sauce and transfer in the crust, sprinkle over eggs in corona, cover with the sauce, sprinkle with the parmesan and baked passes already hot (200 degrees) for 20 minutes.

Finally, remove the tart from the fire, let it rest for a moment, then dessert, turn out onto serving dish and serve immediately.