in Italy

Spaghetti al finocchio 2

updated

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Ingredients for 4 servings:

  • 400g spaghetti
  • 60 g butter
  • 300 g fennel
  • 1 medium-sized garlic clove(s)
  • n. B. salt and pepper, white

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Spaghetti with fennel – simply good

Wash the fennel and cut into thin slices or grates about 2-3 mm thick (a food processor or grater makes this process easier). Set the fennel greens aside for garnish. Sauté the fennel in butter over moderate heat for 10-15 minutes. Add a pinch of salt (preferably sea salt). Shortly before the end of cooking, finely chop the garlic clove and add it. Meanwhile, cook the spaghetti (wider spaghetti is also suitable) according to the instructions until al dente. Arrange the spaghetti on the plates, top with the steamed fennel, and garnish with the fennel greens. Season with white pepper, if desired.

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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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