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Fusilli nest with poached egg

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.
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Temps de préparation
icon-clock-130 Min
Temps de cuisson
icon-cooking-130 Min
Portions
icon-servings-14
Fusilli nest with poached egg
Catelli SuperGreens Fusilli

Ingrédients

  • 1 box (300 g)Catelli SuperGreens™ Fusilli
  • 1 small red cabbage, thinly sliced
  • 1 red onion, thinly sliced
  • ½ cup (125 ml) red wine
  • 2 broccoli stalks
  • 1 tbsp (15 ml) 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

Étapes de cuisson

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.