Colorful fusilli casserole with spicy egg sauce alla Francesca

Ingredients for 2 servings:

• 300 g water
• 7 g chicken broth (strong bouillon)
• 2 tbsp mushroom powder, preferably from shiitake mushrooms
• 100 g fusilli, dried
• 3 tbsp olive oil
• 4 small onions, red
• 2 m.-sized garlic cloves, fresh
• 1 small carrot(s)
• 2 small broccoli, fresh, just the stems
• 1 small bell pepper(s), red
• 1 small bell pepper(s), green
• 2 Pepper, red, long, mild
• 2 tbsp celery, fresh or frozen
• 4 tbsp celery leaves, fresh or frozen
• 1 tsp black pepper, freshly ground
• 2 sage leaves, dried
• 2 small chili, green, fresh or frozen
• 2 egg yolks, size M
• 2 tbsp sour cream
• 1 tbsp tomato paste
• 2 tbsp Marsala
• 1 tsp cornstarch
• 40 g Pecorino, alternatively mountain cheese, medium-aged, finely grated
• 1 tbsp Italian herbs, frozen or dried
• 60 g Pecorino, alternatively mountain cheese, medium-aged, coarsely grated
• n. B. Flowers and leaves for garnishing

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

A pasta casserole as a side dish. A recipe from Liguria, Italy.

Bring the water for the pasta to a boil, add the chicken stock and mushroom powder. Then add the fusilli and simmer for about 10-12 minutes until al dente. Follow the package instructions. Strain the pasta using a coarse sieve, reserving and reserving the stock. Wash and trim the vegetables. Trim both ends of the onions and garlic cloves, peel them, and roughly chop them. Wash the carrot, trim both ends, and peel them. Grate the carrot from the bottom using a coarse grater. Only use the stalks of the broccoli; reserve the florets for another purpose. Trim and peel the bottom end of the main stalk. Cut all the stalks into approximately 6 x 6 x 30 mm sticks. Quarter the peppers lengthwise, remove the seeds, and also cut them into sticks. Halve the red chili peppers lengthwise, remove the seeds and septa, and cut the halves crosswise into approximately 1 cm wide pieces. Wash the fresh celery, shake dry, pick off the unblemished leaves, chop them, and reserve the required amount. Cut the unblemished stalks crosswise into approximately 4 mm wide rolls and reserve the required amount. Freeze the remaining leaves and rolls. If using frozen chili, measure the appropriate amounts and let them thaw. For the sauce, chop the sage leaves. Wash the small green chilies and cut them crosswise into thin slices. Leave the seeds and discard the stalks. Crack the eggs, using only the yolks. Mix in everything from sour cream to cornstarch. Once the reserved broth used to cook the pasta has cooled below 60 degrees Celsius, add the remaining sauce ingredients to 100 ml of it and blend the sauce using a hand blender. Preheat the oven to 180 degrees Celsius (top heat). Heat the olive oil in a deep frying pan or wok and stir-fry the onions and garlic cloves until translucent. Add the vegetable ingredients, except for the celery leaves, and stir-fry for 1 minute. Add the fusilli and fry for 2 minutes. Deglaze with the remaining stock and add the celery leaves. Simmer the vegetables with the pasta until the stock is absorbed. Remove the pan from the heat and transfer the contents to an ovenproof dish. Drizzle the sauce over the fusilli and sprinkle with the pecorino. Bake the casserole over medium heat until the pecorino has melted. Serve hot in the dish as a side dish. The fusilli should be crispy on top from the pecorino, but have “wet feet” on the bottom, meaning not all of the sauce should be absorbed or evaporated.