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Spaghetti con Crema di Finocchio | Fine Fennel Cream & Pecorino
(0)
35 min
Under an hour
Gurkerl Küche
Herbstliche italienische Pasta-Perfektion: Zarter Fenchel wird sanft gedünstet und zu einer samtigen, aromatischen Creme püriert. Mit al dente gekochten Spaghetti, würzigem Pecorino Romano und feinem Fenchelgrün verfeinert – cremig ganz ohne Obers!
Ingredients
Preparation method
Preparation & fennel cream
Cut the tender fennel fronds from the bulbs, chop finely, and set aside for later garnish. Halve the fennel bulbs, cut out the tough core in a wedge shape, and slice the bulbs thinly. Peel and finely dice the shallots and garlic.
Heat 2 tablespoons of olive oil in a large pan. Sauté the shallots and garlic over medium heat until translucent. Add the fennel slices, season lightly with salt, and sauté for about 5 minutes while stirring until fragrant, without letting them brown too much.
Deglaze with white wine and simmer for 1–2 minutes until the alcohol has evaporated. Pour in the hot vegetable stock, reduce the heat, cover with a lid, and gently simmer the fennel for about 12–15 minutes until tender.
Chef's tip
Pasta water as an emulsifier: The starchy cooking water is the secret to a velvety sauce. Add it gradually while tossing the pasta until a silky emulsion forms.
Non-alcoholic variation: The white wine can easily be replaced with an equal amount of vegetable stock and an extra splash of lemon juice.
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