John Myers
Maccheroni Con Finocchio
The perfect maccheroni con finocchio recipe with a picture and simple step-by-step instructions.
- 100 g White bread
- 4 tbsp Extra virgin olive oil
- 1 Pc. Clove of garlic
- 1 Pc. Fennel bulb
- 100 ml White wine dry
- 125 ml Vegetable broth
- Sea salt fine
- Pepper from the grinder
- 500 g Macaroni
- Freshly grated Parmesan,
- To sprinkle
- Debark the white bread and cut into small pieces. Heat two tablespoons of olive oil in the pan, toast the bread cubes until golden yellow; then let it cool down a little and crumble.
- Peel and chop the garlic. Rinse and clean the fennel. Set the fennel greens aside for later. Finely slice the fennel bulb.
- Heat two tablespoons again in the pan, sauté the chopped garlic together with the grated fennel. At the same time, cook the maccheroni in a large pot in plenty of boiling salted water “al dente”.
- Deglaze the steamed vegetables with the white wine; briefly boil. Pour in the 1/8 liter vegetable stock. Steam everything together for about 4 minutes. Season to taste with fine sea salt and freshly ground black pepper.
- Drain the maccheroni, which has meanwhile been cooked firm to the bite, in a sieve and drain well.
- Mix the pasta with the steamed vegetables and the breadcrumbs, season to taste and season if necessary. Divide the finished meal on four plates. Scatter the finely chopped fennel greens on top and serve.
- If you like, you can also add freshly grated Parmesan cheese to sprinkle this light pasta dish.
- Good luck and bon appetite!
Fits to
- A green salad with a light vinaigrette made from salt, pepper, a little vinegar and a little oil.
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