Bucatini Brisee

Preparation:

Preparation: Start by preparing the pasta. Sift 250 g of flour into a large bowl, add 100 g of softened butter cut into small pieces, a pinch of salt and five tablespoons of cold water, quickly mix the ingredients to obtain a homogeneous mixture, roll it into a ball and let it rest in the fridge wrapped in a damp cloth. After this time, roll out the dough into a thin sheet and place it in a lightly buttered cake tin of about 30 cm in diameter, making sure it rises along the walls; sprinkle the puff pastry with beans, so that it does not swell during cooking, put the pan in the preheated oven (190 degrees) and cook for about 20 minutes; after that, remove the crust from the oven and let it cool a little. In the meantime, prepare a fluid bechamel with 25 g of butter, the rest of the flour (30 g) and half a liter of warm milk. When you have incorporated all the milk, lower the heat at minimum and cook for another 2-3 minutes, until you have obtained the desired consistency. Remove the sauce from the heat, add the required quantity of salt, a grating of nutmeg, pepper and a spoonful of Parmesan, mix well and leave to hot until ready to use. Having done this, prepare the poached eggs, pour enough water into a saucepan to fill it by 2/3, add a pinch of salt, half a glass of vinegar and bring to the boil. Break a egg at a time in a ladle and, gently, slide it into the boiling water, using two spoons, quickly collect the egg white all around the yolk, cover the container with a lid and cook for 3-4 minutes. When the egg white will have set, drain the poached egg with a slotted spoon, place it on a plate and prepare the other eggs in the same way. At this point, boil the bucatini, drain them after about ten minutes, still very al dente, drain them well, season them with half of the béchamel and transfer them to the crust, arrange the eggs on top, cover with the béchamel, sprinkle with all the Parmesan and put in the preheated oven (200 degrees) for about 20 minutes. Finally, remove the pie from the heat, let it rest for a moment, then turn it out onto a serving plate and serve immediately.