Caramelized Fennel Fettuccine With A Poached Egg Recipes

Steps:

• Heat oil in a large straight-sided skillet over medium-high heat. Add fennel, celery, and garlic and cook, stirring frequently, until tender and deep golden, about 8 minutes. Remove from heat.
• Meanwhile, bring a pot of generously salted water to a boil. Cook pasta according to package instructions. Reserve 1 cup pasta water; drain.
• Add pasta and pasta water to skillet with vegetables. Cook over medium-high heat, stirring to coat pasta, until warmed through, 2 to 3 minutes. Stir in fennel fronds, celery leaves, and lemon zest. Break up sardines into large pieces and gently fold into pasta. Season with salt and pepper and drizzle with oil.

Steps:

• Preheat the oven to 400 degrees F.
• Put the fennel in boiling salted water for about 7 minutes, or until fork tender.
• Drain and arrange in one layer on a baking pan. Drizzle some extra-virgin olive oil on the fennel and salt and pepper, to taste.
• Sprinkle the cheese and bread crumbs on the fennel. Roast in the oven until golden brown, approximately 20 to 30 minutes.

Steps:

• Preheat the oven to 400 degrees F.
• In a large pot, bring 3 quarts salted water to a boil. Place the fennel wedges in the boiling water and cook until fork tender, about 6 minutes.
• Drain the fennel and transfer to a large baking sheet lined with foil. Brush the fennel with 2 tablespoons olive oil, salt, pepper and 2 tablespoons Parmesan. Bake until lightly browned, about 30 minutes, tossing occasionally.
• Meanwhile, bring 3 quarts water to boil in a large pot and about 3 inches water to boil in a medium saucepan. Add the pasta to the large pot and cook according to package directions. Add the vinegar to the saucepan and reduce the heat to low, bringing the water to a gentle simmer.
• Crack the eggs into two small ramekins and gently place each egg in the simmering water so that they are not touching. Simmer until the egg whites are set, but the yolk is still runny, about 5 minutes. Using a slotted spoon, gently remove the eggs from the water and place on a paper-towel lined plate to drain.
• Drain the cooked fettuccine and toss with the caramelized fennel, the remaining 1 tablespoon olive oil, salt and pepper.
• To serve, divide the pasta between two plates, topping each with half the remaining Parmesan, Manchego cheese, a poached egg, and salt and pepper to taste.

Steps:

• 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.