Wild Fennel Pasta
A first course that smells fresh, with herbs. Here is the wild fennel pasta proposed by Campania cuisine. A quick and simple first course of easy difficulty
Servings: 4 persone
Ingredients
- 320 gr Pasta ridgette
- 250 gr Fennel wild
- 80 gr Anchovies salted
- 1 nr Onion
- 2 spicchi Garlic
- 2 cucchiai Capers salted
- 1 cucchiaio Breadcrumbs
- 4 cucchiai Olive Oil
- qb Salt
Instructions
- Debone the anchovies, rinse them, and chop them.
- Wash the wild fennel, remove the tough part of the stems, and chop them.
- Peel the garlic and onion. Chop them.
- In a saucepan with 3 tablespoons of oil, brown the onion. As soon as they color, add the anchovies and try to melt them with a wooden spoon.
- Add the fennel, garlic, and rinsed capers, and cook everything for about 5 minutes over low heat.
- Toast the breadcrumbs in a tablespoon of oil in a pan, stirring until golden.
- Cook the pasta in salted water. Drain and add it to the pan with the fennel, letting it flavor for about a minute over low heat.
- Add the breadcrumbs and serve immediately.
