Spaghetti with Fennel, Capers and Chapelure

Summary

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

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Instructions

1. 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.
2. 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.
3. 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.