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Kritharaki with fennel and meatball à la Didi

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Ingredients for 2 servings:

  • 1 fennel bulb(s)
  • 100 g Kritharaki (rice-shaped noodles)
  • 2 tsp salt
  • 2 meatballs

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

without meatball vegan

Clean and quarter the fennel bulb. Add some fennel greens and the kritharaki to 1 liter of water with 2 teaspoons of salt in the bottom of a saucepan fitted with a sieve. Place the fennel quarters in the sieve. Bring the water to a boil and cook the kritharaki for 15 minutes, while steaming the fennel quarters in the sieve. Arrange a meatball each with the kritharaki and fennel on two plates and serve. This dish is vegan without the meatball.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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