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Cavatelli with Spinach, Caramelized Fennel, and Fried Eggs

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7
  • Paul Myrick
    27 JUN, 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.
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