A Sicilian-inspired pasta dish full of character and flavor I personally love the match between the mild sulfur note of wild fennel and the savouriness of anchovies. All combined together with zesty orange. Full recipe below.
Serves: 3/4 pp
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Ingredients
320 gr of spaghetti
40 gr anchovies
1 fennels
50 gr onion, chopped
1 garlic clove chopped
1 orange
3 tbsp of extra virgin olive oil
1 small bunch of wild fennel (or dill)
½ glass of white wine
Salt and pepper (to taste)
Preparation
“Sweat” the onion in a large casserole with a drizzle of oil and a pinch of salt. Once golden add the finely chopped fennel and keep cooking on low heat for about 10 minutes until the fennel becomes soft. Blend well, pass it through a fine sieve, and season to taste. Keep the fennel puree aside.
Drain the anchovy fillets and cut them into strips.
In a large pan fry the garlic and once golden pour in the wine and let the alcohol evaporate. Add the fennel puree.
Cook the pasta in salted boiling water until al dente and drain it into the pan with the fennel puree. Stir and toss well the spaghetti, add a drizzle of extra virgin olive oil and a couple of ladleful of cooking water and keep stirring on the heat for a couple of minutes until the spaghetti becomes creamy. Toss in the anchovies and plate straight away.
Garnish the spaghetti with fresh wild fennel leaves and orange zests.
