John Myers
Orechiette with Fennel, Saffron and Chili
The perfect orechiette with fennel, saffron and chili recipe with a picture and simple step-by-step instructions.
- 400 g Pasta orecchiette
- 2 Small onions
- 2 Garlic cloves
- 1 Small bulb of fennel with green
- 200 g Cherry tomatoes
- 25 ml Olive oil
- 50 ml Ouzo
- 1 Pk Saffron threads
- 150 ml Vegetable broth
- Salt pepper
- Peel and dice the onions. Peel the garlic and cut into fine slices. Halve the chilli lengthways, remove the seeds and finely chop the chilli. Wash and pat dry the fennel, cut off the greens and roughly chop. Then halve the tuber, remove the stalk and cut into fine strips. Wash and halve the tomatoes. Cook the orecchiette in salted water according to the instructions on the package. In the meantime, heat 1 tablespoon of olive oil in a large pan (everything will go in here afterwards!). Add onions, garlic, chilli, fennel and tomatoes and sauté for 3-5 minutes over a mild heat. Then deglaze with ouzo. Add the saffron, the broth and some pasta boiling water and let it steep for 5-8 minutes. Then drain the pasta and mix with the stir-fry vegetables. Briefly heat the whole thing again and season with salt and pepper. Before serving, garnish with the chopped fennel greens and drizzle with the remaining olive oil. (Raki or Pernod can also be used instead of ouzo.)
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