This is another of Gina's wonderful pasta recipes and the method is similar to the one used for her pasta con i broccoli. Note that the word finocchietto [not finocchio] is used, as it is essential to obtain wild fennel for this recipe:
Use the stems only of a good bunch of wild fennel. Clean them well and boil them with seasalt to taste. Meanwhile, make a soffrito by softening a little chopped garlic in olive oil. When the fennel is ready, drain it but reserve the water. Cut the fennel into pieces. Put it into the soffrito with a little tomato paste and, if you wish, 3 - 4 anchovy fillets. Add a little of the fennel water and cook for about 10 minutes. Cook the pasta in the rest of the fennel water, drain and mix with the fennel. Do not sprinkle cheese on top; instead, sprinkle on some breadcrumbs which you have browned in a little olive oil [you can prepare these beforehand].
This is Gina's version of pasta alla palermitana, to which sardines are added.
10 comments:
It looks delicious but I think I would pass on the Anchovy.
Hi, Cherie. Yes, I would too even though you can't taste it.
I'm not sure this would taste as good if I cooked it in the UK. We don't cook fennel much here.
Sounds delicious...we love anchovies so no problem there..also my mother in law makes spaghetti and sardines which is delicious and I love it too!!
Wild fennel is so wonderful!
Hi, Ellee. I think it would be fine if you can get wild fennel. Hi, Anne. I can't eat any kind of fish. Hi, Lost. I agree.
So do people actually go into the wilds to pick the fennel?
I am quite fond of fennel but not anchovies. Ugh.
Mmmm, this recipe is a keeper... I love anchovies...
I love anything! - please send immediate food parcel.
BTW you owe me another keyboard. I have drooled all over mine looking at your wonderful photos of food.
Hi, jmb. Yes, they do. Hi, A'Jay. Glad you like the recipe. Ciao, DD. Will do. Sorry about the keyboard! I am pleased that you like the photos.
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