Spaghetti Al Finocchio 2
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g spahetti
- 60 g butter
- 300 g fennel
- 1 medium clove garlic (s)
- salt
- Pepper, white
Print Recipe
Pin Recipe Instructions
- Wash the fennel, cut into thin slices or rasps about 2 - 3 mm thick. A food processor or grater simplifies this procedure. Set aside the fennel greens for decoration.
- Sauté the fennel in the butter over a moderate heat for 10-15 minutes. Add a pinch of salt (preferably sea salt). Just before the end of cooking, finely chop the garlic clove and add.
- Meanwhile cook the spaghetti (wider formats are also suitable) according to the preparation instructions until al dente.
- Arrange the spaghetti on the plates, pour the steamed fennel over them. Decorate with the fennel green. Season with white pepper if you like.
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