Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g spahetti
- 1 onion (s), sliced
- 2 tuber / s fennel, sliced
- 50 g capers in salt, soaked in water
- 50 g pine nuts, toasted
Moreover:
- 2 slices farmer`s bread (s), grilled, for the chapelure (breadcrumbs, breadcrumbs)
- 1 clove garlic
- 3 tablespoon lemon zest
- olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Grill the bread slices, rub the clove of garlic and mix in the mixer to breadcrumbs. Fry in 4 spoons of olive oil, degrease on kitchen paper.
- In a large pan, sauté the onions in olive oil until translucent. Add the fennel and capers. Fry until the fennel is done but is still a bit firm to the bite.
- Boil the spaghetti, drain and add to the vegetables. Mix well and distribute on preheated plates. Sprinkle with the chapelure, pine nuts and lemon zest.
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