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Pasta with Braised Fennel | Mediterranean Delight
(0)
25 min
Quick
Knuspr-Küche
Ein herrlich aromatischer Klassiker aus der italienischen Sommerküche: Feiner Fenchel wird mit Knoblauch sanft in Olivenöl geschmort und mit getrockneten Tomaten, gerösteten Pinienkernen, frischem Fenchelgrün und Parmesan vollendet.
Preparation method
Preparation
Wash the fennel thoroughly. Trim the delicate fennel fronds, chop them finely, and set aside for garnish. Halve the fennel, cut out the core in a wedge shape, and cut the bulbs into thin strips. Slice the sun-dried tomatoes into thin strips. Peel and finely chop the garlic.
Bring a large pot of plenty of water to a boil and season generously with salt.
Roasting & Braising
Toast the pine nuts in a large skillet without fat over medium heat until golden brown. Remove and set aside.
Chef's tip
The delicate fennel fronds have a wonderfully fresh anise flavor – be sure to use them as an aromatic herbal garnish.
For a delicate fruity freshness, you can sprinkle some freshly grated organic lemon zest over the pasta at the end.
75 min
Under an hour
