Summary

Ingredients

• 1 clove garlic
• 1 small chilli pepper (s), red, dried
• 40 ml olive oil
• 60 g breadcrumbs
• a bit salt
• 1 onion (s)
• 1 clove garlic
• 400 g fennel
• 30 ml olive oil
• 3 anchovy fillet (s)
• 380 ml chicken broth
• 1 lemon (s), add the juice from it
• 400 g pasta
• 20 g parsley
• 50 g parmesan, rated
• a bit salt
• some pepper

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Instructions

1. For the chilli crumbs, pour the oil into a saucepan and heat it over medium heat, press in the clove of garlic and add the chilli pepper, chopped into small pieces, and lightly sweat. Add the crumbs and toast, stirring constantly, until crispy and golden. Salt to taste and remove from heat.
2. Cook the pasta in salted water until al dente.
3. Finely chop the onion, garlic and anchovy fillets. Slice the fennel thinly, set aside the fennel green for decoration.
4. Heat the oil in a pan, sauté the onion, garlic and pieces of anchovy. Add the fennel and top with the chicken soup. Simmer on medium heat until the soup is almost completely reduced. Pour in lemon juice.
5. Chop the parsley and add to the drained pasta together with the parmesan. Mix in the fennel and serve on plates. Sprinkle with chili crumbs and fennel greens. Salt if necessary.