Spaghettini with Fennel
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 tuber / s fennel, quartered, green chopped
- 2 shallot (s), finely diced
- 2 cloves garlic, finely diced
- 500 g spahettini
- salt and pepper
- 3 tablespoon olive oil
- 100 ml orange juice
- 100 g pecorino, rated
- 150 g salami (fennel salami), thinly sliced, diced or cut into strips
Print Recipe
Pin Recipe Instructions
- Heat the oil in a deep pan or in a wok. Fennel, sliced as thinly as possible, sauté for 10 minutes over low heat. After 4 minutes add the shallots and garlic and sauté briefly. Salt, pepper and deglaze with orange juice.
- In the meantime, cook the pasta until al dente according to the instructions on the packet. Drain and collect 100 ml of pasta water. Add both to the fennel vegetables and mix well. Fold in the pecorino, fennel greens and salami and serve immediately.
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