Fresh, light and with a zing - this dish from southern Italy is simple and a real joy
You'll find this dish throughout southern Italy, but it's especially popular in Sicily, where the lemons have a really fresh kick without the tartness. If you're using Sicilian lemons, the sherry isn't necessary - but who cares if it's necessary?
INGREDIENTS
onion
fennel
garlic
lemon
fennel seeds
dry sherry
stale bread for breadcrumbs
mafaldine - any wide pasta such as tagliatelle or fettuccine will work with such a light sauce
Watch the video
METHOD
Remove and discard the root and the outer layer of the fennel bulb
Separate the stalks and the leaves - or fronds if you will; keep the fronds for garnish
Finely chop the stalks
Slice the bulb very finely in a mandolin if you have one (a banjo won't do)
Slice up the fine slices - we want everything to be sufficiently small and thin that it will go soft and translucent in cooking
Zest and juice the lemon
Finally finely chop the onion and garlic (see what I did?)
Heat olive oil in a pan, add the fennel seeds and cook till they start to colour a bit and do a wee dance in the oil
Add the onion & garlic
Stir them through then add the fennel
Sprinkle with salt then cook down for 10-15 minutes until it's soft
Add the dry sherry and burn off the alcohol
Add the lemon juice and zest and stir through
Cook down for a further 15 minutes
Add the pasta - don't drain it, just lift it from the pot: the water it carries is good
Serve with fennel fronds and toasted breadcrumbs
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