Fusilli nest with poached egg

Name: Fusilli nest with poached egg
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 1 box (300 g)Catelli SuperGreens™ Fusilli; 1 small red cabbage, thinly sliced; 1 red onion, thinly sliced; ½ (125 ml) cup Red wine; 2 broccoli stalks; 1 (15 ml) tbsp Olive oil; 1 pinch coarse salt; 2 ripe avocados; 1 lemon (juice and zest); 2-3 tbsp fresh cream; 100 gr grated Valbert cheese; 4 Eggs; Salt and pepper, to taste; hot pepper flakes, to taste; chopped chives, to taste; chopped walnuts, to taste

With a little initiative and a lot of pleasure, you can create a simple and delicious pasta dish like this one, prepared by the team that won the Catelli SuperGreensTM cooking challenge. We want to thank and congratulate Marine, Cyril, Sophie and Marie, the participants in our competition who came up with the following recipe.

Short

Key visual of a Catelli recipe, featuring a freshly prepared dish styled for serving and enjoyment.

Prep time

30 minutes

Cook time

30 minutes

Servings

4 servings

Catelli SuperGreens Fusilli

Ingredients

4 servings

1 box (300 g)Catelli SuperGreens™ Fusilli

1 smallred cabbage, thinly sliced

1red onion, thinly sliced

½ (125 ml)Red wine

2broccoli stalks

1 (15 ml)Olive oil

1coarse salt

2ripe avocados

1lemon (juice and zest)

2-3fresh cream

100 grgrated Valbert cheese

4Eggs

Salt and pepper, to taste

hot pepper flakes, to taste

chopped chives, to taste

chopped walnuts, to taste

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Saute the red cabbage and red onion in a frypan until tender.

Step 2

Cover with red wine and let cook until liquid is fully evaporated.

Step 3

Cut up the broccoli bunches, spread them out on an oven baking sheet and drizzle with olive oil. Sprinkle with coarse salt, to taste, and bake in the oven for 30 minutes at 180 oC.

Step 4

Cook the fusilli according to the package instructions. Set aside.

Step 5

Peel and pit the two avocados, then purée them with the lemon juice and cream.

Step 6

Add the pepper flakes and lemon zest to the avocado purée, to taste. Salt and pepper.

Step 7

Mix the cooled pasta, avocado purée, grated cheese and broccoli florets. Set aside in a cool place.

Step 8

Poach the eggs in a saucepan. Set aside.

Step 9

On a plate, present the avocado and broccoli pasta salad, covered with red cabbage cooked in wine,and set the poached egg on top.

Step 10

Add chives and walnuts, to taste.