Pasta alla siciliana
Instructions
Clean the fennel, wash them and cut them into very thin slices.
Keep aside from the "beards" green shredded them.
Put the almonds in a small frying pan, tostatele and keep them aside.
Finely slice the onion and let it dry in 3 tablespoons of olive oil on the flame in a non-stick pan cake.
Add the fennel to the sauce and let them stand for a few minutes.
Add salt and continue cooking for about 10 minutes in covered saucepan.
The blanched orange peel after having washed and cut into thin strips.
Sgocciolatela and dry.
Drain the pasta after it has been cooked in salted water.
Pour into the pan of fennel, raise the heat and stir.
Perfumed with orange zest.
Remove from heat, add the almonds, ground pepper and serve immediately.
Ingredients and dosing for 4 persons
- 240 g of type pasta pasta of durum wheat flour
- 2 fennel
- == 1 small onion
- 1/2 orange (zest untreated)
- 20 g of sliced almonds
- Olive oil extra virgin
- Salt
- Freshly ground pepper