- Recipe of the Week - About Us
Menu Bar SiteMap FAQ HOME MAIL INDEX GLOSSARY

green arrow Recipes
Quick & Easy
Pasta
Appetizers
Soups
Main Courses
Salads
Pasta Salads
Risottos
Recipes by Region
Mideast Recipes
green arrow Basics
Ingredients
Utensils
Cheeses
Wine
- Glossary
green arrow FAQ
- Cookbooks
- Tell a friend

Special Sections

arrow Cooking Classes
Cooking classes in the U.S. and Italy.


- Gastronomy Tours
Tour Wine & Olive oil country and other regions.

arrow Links
Links to other sites of related interest.

- Sources
Where to buy special ingredients and utensils.

- Ask the Chef
If you don't find your recipe.


PRIVACY POLICY


<< PREVIOUS - BROWSE RECIPES - NEXT >>

PASTA WITH BULB FENNEL (ANISE) AND CHEESE

FENNEL

Pasta con finochiella

Calabria-Basilicata (Lucania)
Preparation - Easy
Serves 4

A simple country meal.

1 lb bulb fennel, tops removed, washed and halved
Salt
3 T extra virgin olive oil
3/4 to 1 cup freshly grated Pecorino or Parmesan cheese
1 lb spaghetti or macaroni

Cook the fennel till tender in lightly salted water in a pot large enough to cook the pasta in. Remove with a slotted spoon. (Reserve cooking water)
Lay out on paper towels to drain thoroughly.
Slice into thin 2-inch strips and keep hot in a warm oven or covered casserole.
Meanwhile cook the pasta.
Drain when done.
Place in a bowl with the fennel.
Add olive oil and mix well.
Pass the cheese at table.

PRINT  -  EMAIL

<< PREVIOUS - BROWSE RECIPES - NEXT >>

BULLET

Copyright 2000,2012 e-rcps.com, All Rights Reserved