Reviews (1) Add Rating & Review 7 Ratings 5 star values: 0 4 star values: 2 3 star values: 3 2 star values: 1 1 star values: 1 Martha Stewart Member Rating: Unrated 06/27/2014 This dish just doesn't work due to the sliced lemon roasted along with the fennel. I love all the ingredients in this dish; however, the roasted lemon peel simply overpowered the entire dish with a very, very bitter taste. It might be better to omit the roasted lemons and simply squeeze some fresh lemon juice over the dish at the end to finish with a bright note. I would also recommend roasting a sliced red onion along with the fennel instead of the lemon.
Back to Cavatelli with Spinach, Caramelized Fennel, and Fried Eggs All Reviews for Cavatelli with Spinach, Caramelized Fennel, and Fried Eggs - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Cavatelli with Spinach, Caramelized Fennel, and Fried Eggs Recipe Summary prep: 15 mins total: 35 mins Servings: 6
Ingredients Ingredient Checklist 2 lemons, halved lengthwise and thinly sliced crosswise 1 large bulb fennel, trimmed and thinly sliced 1/4 cup plus 1 teaspoon extra-virgin olive oil Coarse salt and freshly ground pepper 6 cups baby spinach (about 5 ounces) 1 recipe Homemade Cavatelli 6 large eggs 1/4 cup Parmesan, finely grated
Gallery Cavatelli with Spinach, Caramelized Fennel, and Fried Eggs
Recipe Summary prep: 15 mins total: 35 mins Servings: 6
Gallery
Cavatelli with Spinach, Caramelized Fennel, and Fried Eggs
Cavatelli with Spinach, Caramelized Fennel, and Fried Eggs
Cavatelli with Spinach, Caramelized Fennel, and Fried Eggs
Recipe Summary prep: 15 mins total: 35 mins Servings: 6
Recipe Summary
prep: 15 mins total: 35 mins
Servings: 6
prep: 15 mins
total: 35 mins
prep:
15 mins
total:
35 mins
Servings: 6
6
Ingredients
Ingredients
- 2 lemons, halved lengthwise and thinly sliced crosswise 1 large bulb fennel, trimmed and thinly sliced 1/4 cup plus 1 teaspoon extra-virgin olive oil Coarse salt and freshly ground pepper 6 cups baby spinach (about 5 ounces) 1 recipe Homemade Cavatelli 6 large eggs 1/4 cup Parmesan, finely grated
Directions
Preheat oven to 450 degrees. On a rimmed baking sheet, drizzle lemons and fennel with 1/4 cup oil; season with salt and pepper. Toss to coat, then spread in a single layer. Roast until caramelized and tender, flipping halfway through, about 25 minutes. Stir in spinach. Return to oven and roast until just wilted, about 2 minutes.
Meanwhile, cook cavatelli in a large pot of salted boiling water until al dente, about 4 minutes. Use a slotted spoon to transfer to baking sheet with vegetables; toss to combine and season with salt and pepper.
Heat remaining 1 teaspoon oil in a nonstick skillet over medium heat. Fry eggs in batches until whites are set and yolks are still loose, about 4 minutes a batch. Season with salt and pepper.
Top each serving of pasta with a fried egg and a sprinkle of Parmesan.
Reviews (1)
Add Rating & Review 7 Ratings 5 star values: 0 4 star values: 2 3 star values: 3 2 star values: 1 1 star values: 1
Martha Stewart Member Rating: Unrated 06/27/2014 This dish just doesn't work due to the sliced lemon roasted along with the fennel. I love all the ingredients in this dish; however, the roasted lemon peel simply overpowered the entire dish with a very, very bitter taste. It might be better to omit the roasted lemons and simply squeeze some fresh lemon juice over the dish at the end to finish with a bright note. I would also recommend roasting a sliced red onion along with the fennel instead of the lemon.
Reviews (1)
Add Rating & Review 7 Ratings 5 star values: 0 4 star values: 2 3 star values: 3 2 star values: 1 1 star values: 1
Add Rating & Review
7 Ratings 5 star values: 0 4 star values: 2 3 star values: 3 2 star values: 1 1 star values: 1
7 Ratings 5 star values: 0 4 star values: 2 3 star values: 3 2 star values: 1 1 star values: 1
7 Ratings 5 star values: 0 4 star values: 2 3 star values: 3 2 star values: 1 1 star values: 1
5 star values: 0 4 star values: 2 3 star values: 3 2 star values: 1 1 star values: 1
Martha Stewart Member Rating: Unrated 06/27/2014 This dish just doesn't work due to the sliced lemon roasted along with the fennel. I love all the ingredients in this dish; however, the roasted lemon peel simply overpowered the entire dish with a very, very bitter taste. It might be better to omit the roasted lemons and simply squeeze some fresh lemon juice over the dish at the end to finish with a bright note. I would also recommend roasting a sliced red onion along with the fennel instead of the lemon.Martha Stewart Member
Rating: Unrated 06/27/2014
This dish just doesn’t work due to the sliced lemon roasted along with the fennel. I love all the ingredients in this dish; however, the roasted lemon peel simply overpowered the entire dish with a very, very bitter taste. It might be better to omit the roasted lemons and simply squeeze some fresh lemon juice over the dish at the end to finish with a bright note. I would also recommend roasting a sliced red onion along with the fennel instead of the lemon.
Rating: Unrated
All Reviews for Cavatelli with Spinach, Caramelized Fennel, and Fried Eggs
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Cavatelli with Spinach, Caramelized Fennel, and Fried Eggs
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
