Spaghetti with Fennel Fronds
This is the time of year for fennel. You can create various dishes with the fennel bulb especially salads. Something less often is the use of the fennel fronds with which you can make a delicious pasta dish that is satisfying and delicate.
Here is the recipe:
Ingredients (20 croquettes)
- 1/4 cup olive oil
- 1 tsp crushed red peppers
- 2 cloves garlic
- 1 cup finely chopped fennel fronds
- 3/4 cup finely grated Parmesan cheese
- 1 pound (450 grams) spaghetti or linguine
– Serves 6
Method
- Wash the fronds well in hot water as they can harbor small insects. Bring 5 quarts (5 liters) of water to a boil in an 8-quart (8-liter) pot over high heat. Add the fronds and boil 10 minutes, then lift them out of the water and into a colander, reserving the water to cook the pasta. Drain the fronds well and finely mince. You should have 1/2 to 2/3 cup minced greens.
- Meanwhile, cook the pasta in boiling water (the one used to boil the fennel) according to package directions, usually about 10 minutes.
- Heat the olive oil in a 10-inch (25-centimeter) skillet over moderately high heat. Add crushed red pepper, garlic and fennel fronds and cook for 3-5 minutes more until the garlic is fragrant. Then reduce the heat to low.
- Season with salt and pepper
- Once the pasta is cooked, drain it and add it to the skillet with the fennel green. Add parmesan cheese and toss it until there are well combined
- Serve immediately
