A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Orecchiette with Braised Fennel | Weeknight Pasta
(0)
25 min
Quick
Knuspr-Küche
Aromatische italienische Pasta mit zart geschmortem Fenchel, getrockneten Tomaten, gerösteten Pinienkernen und frischem Zitronenabrieb. Ein herrlich leichtes Sommergericht in 25 Minuten.
Ingredients
Preparation method
Preparation
Wash the fennel, setting aside the delicate fennel fronds for garnish. Cut the bulbs in half, remove the core, and cut the fennel into thin strips.
Finely dice the shallots and garlic cloves. Cut the sun-dried tomatoes into thin strips. Wash the lemon with hot water, finely grate some of the zest, then cut it in half.
Braising Fennel & Cooking Pasta
Heat 2 tbsp of olive oil in a large pan. Toast the pine nuts over medium heat until golden brown, then remove them from the pan.
Chef's tip
Don't throw away the fennel fronds: they have a wonderfully fresh, aromatic flavor and give the pasta the perfect finishing touch.
Starchy pasta water is the secret to a velvety emulsion that coats the pasta perfectly.
75 min
Under an hour
