Penne with Servelat, soft boiled egg and Onion ComfitOne of my greatest enjoyment is step out of a large kitchen (hotel) in my own kitchen and cook up a storm! Nothing is more relaxing to combine good ingredients to a delicious meal. Turn up the sound system and listen to Armin van Buuren full blast; that’s what I call enjoyment! I know people who hate cooking and I know people who hate Armin but that’s good do; everyone has his own relaxation time. I am not a grease junky and I am not into football. Preparing lunch on a Saturday entails to go for grocery shopping which again; is not on my priority list but I do enjoy sourcing produce rarely seen in shelves. I found some great looking Servelats, however from Germany and not from Switzerland. However those looked fantastic, perfect for a pasta dish. First I peeled the sausages, slice it and sauteed in a very hot pan with some crushed garlic and olive oil with butter. For the onion comfit I used a white onion, slice and sauteed in clarified butter until glazed. Some beef stock and then simmered until the entire liquid has been evaporated. Ingredients: 1 large white Onion 250 gram Beef stock 3 medium Servelat, peeled 2 medium Egg 250 gram Penne Candela 150 gram Cream 100 gram Milk 2 glove Garlic Salt, Black Pepper Butter and Olive Oil 1 stalk Shallot Fresh Parmesan Cheese Fry the Servelat until brown in color. Add the garlic and stir. Add the cream and milk and bring to simmer. Season with Salt and Pepper. Cook the Penne for 12 minutes and drain. Combine with the sauce and arrange on two plates. Place a peeled, soft boiled egg on top and spoon the Onion comfit over the pasta. Grate fresh Parmesan over the dish and sprinkle sliced shallots and Black Pepper. More to this post on SugarHead Unplugged.