in Italy

Spaghettini with fennel

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Ingredients for 4 servings:

  • 2 bulbs fennel, quartered, green chopped
  • 2 shallots, finely diced
  • 2 cloves garlic, finely diced
  • 500 g spaghettini
  • salt and pepper
  • 3 tbsp olive oil
  • 100 ml orange juice
  • 100 g Pecorino, grated
  • 150 g salami (fennel salami), thinly sliced, diced or cut into strips

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

and fennel salami as a highlight

Heat oil in a deep pan or wok. Sauté the fennel, sliced ​​as thinly as possible, for 10 minutes over low heat. After 4 minutes, add the shallots and garlic and sauté briefly. Season with salt and pepper, and deglaze with orange juice. Meanwhile, cook the pasta according to the package instructions until al dente. Drain, reserving 100 ml of the pasta water. Add both to the fennel mixture and mix well. Fold in the pecorino, fennel greens, and salami and serve immediately.

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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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