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Spaghetti with fennel, capers and chapelure

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Ingredients for 4 servings:

  • 500g spaghetti
  • 1 onion(s), sliced
  • 2 fennel bulbs, sliced
  • 50 g capers, in salt, watered
  • 50 g pine nuts, roasted
  • 2 slices of grilled farmhouse bread for the topping (breadcrumbs)
  • 1 garlic clove(s)
  • 3 tbsp lemon zest
  • Olive oil for frying
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Grill the bread slices, rub them with the garlic clove, and blend them in a blender until they resemble breadcrumbs. Fry the breadcrumbs in 4 tablespoons of olive oil, then drain them on kitchen paper. Sauté the onions in olive oil in a large pan until translucent. Add the fennel and capers. Cook until the fennel is cooked through but still slightly firm to the bite. Cook the spaghetti, drain, and add it to the vegetables. Mix everything together and serve on warmed plates. Sprinkle the dish with the challahure, pine nuts, and lemon zest.

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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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