Sicilian Orzo Salad | With Sautéed Fennel & Feta

Preheat the oven to 180 °C top/bottom heat. Spread the pine nuts on a baking sheet and toast in the oven for 5–6 minutes until golden brown and fragrant with a fine nutty aroma. Then remove and let cool.

Bring plenty of water to a boil in a large pot, season with a little fine salt, and cook the risoni pasta al dente according to package instructions for 8–10 minutes. Then drain through a sieve, toss with 1 tbsp extra virgin olive oil, and set aside.

Thoroughly wash the fresh fennel, reserving the delicate fennel fronds for garnish. Cut the bulb in half, remove the core, and slice the fennel into thin wedges. Heat 1 tbsp extra virgin olive oil in a pan and sauté the fennel slices over medium heat for about 6–8 minutes until golden brown. Season with a pinch of fine salt and ground black pepper.