Years ago Portland restaurateur Krista Kern had a version of this dish at Prune in New York and now makes it her own way.
|Salt, to taste|
|16||ounces fresh lasagna sheets|
|1/2||cup (1 stick) unsalted butter|
|1||bunch fresh arugula, stemmed and coarsely chopped (to make 2 cups)|
|4||thin slices prosciutto|
|2||tablespoons olive oil|
|4||tablespoons pine nuts, lightly toasted|
|1/4||cup shaved Parmesan cheese|
|4||tablespoons aged balsamic vinegar|
|1/4||cup flat leaf parsley, leaves only|
2. In a large skillet over medium-low heat, melt the butter and let it brown. Remove it from the heat.
3. Divide the arugula among the prosciutto. Roll them up to form 4 loose bundles. Lay them in the butter and cook for 1 minute or until the arugula wilts; remove the bundles from the skillet. Save the butter for the pasta.
4. In another skillet, heat the olive oil over medium-high heat. Crack the eggs into the pan and cook them sunny side up for 3 minutes or until the whites are set and the yolks are runny; set aside.
4. Add the pasta to the boiling water. Simmer it for 2 to 3 minutes or until tender. Dip a heatproof measuring cup into the cooking water and remove 1/2 cup liquid. With a slotted spoon, carefully remove the pasta from the water. Transfer it to the skillet of butter. Add the capers, pine nuts, and pasta cooking water. Simmer over medium-high heat for 2 minutes. Remove the skillet from the heat.
5. Set 4 shallow bowls on the counter. Using tongs, lay one sheet of pasta in each bowl and top with a prosciutto bundle. Add another sheet of pasta and top with Parmesan, balsamic, and a few capers and pine nuts. Top with 2 more pieces of pasta. Add a fried egg.
6. Spoon a little of the brown butter over each stack. Sprinkle with Parmesan, balsamic, any capers and pine nuts in the pan, and parsley. Adapted from Krista Kern