Organic Wholemeal Spaghetti with Cabbage and Poached Eggs

Recipe created by Paola Sartori

#PastaYourWay sustainability and social inclusion project

(for 4 people)

Wholemeal spaghetti (100 g per person)

2 cabbages

4 eggs

4 tablespoons of extra virgin olive oil

Dry and crumbled wholemeal bread to taste

1/2 glass of apple cider vinegar

Salt to taste.

Put the pasta pot on the stove with plenty of water
Thinly chop the cabbage and wash it
Crumble the stale bread and toast it in the oven or in a pan with a drizzle of extra virgin olive oil
Put a second pot on the stove with water and the vinegar for the poached eggs
When the water in the first pot boils, add a little salt and pour the cabbage together with the spaghetti
Meanwhile, shell 1 egg at a time and put it in a cup,
Form a vortex in the water of the second pot and, when it is simmering, pour the egg in the center (it will be ready in 3 minutes)
Drain the spaghetti and form nests, then place a poached egg in the center of each
Finish by seasoning with extra virgin olive oil and toasted bread