SAUTéED SPINACH FETTUCCINE WITH CEPS AND POACHED EGG
INGREDIENTS
400 g spinach fettuccine
200 g ceps
4 poached eggs
chopped parsley
1 spring onion
olive oil and salt.
METHOD
Cook the pasta in plenty of boiling salted water. Drain it and put it to one side. Sauté the chopped onion in a little oil in a frying pan and then add the ceps, thinly sliced a la julienne. Let everything cook well and when it is ready, add the pasta ribbons and mix together. Sauté for a couple of minutes. Poach the eggs in a pan with water and vinegar. To serve, first place the pasta in a bowl with the poached eggs on top. Lastly, sprinkle with chopped parsley.
