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Pasta with Fennel, Butter and Parmesan


The photo is not very clear, taken with the iPhone at dinner time, and the recipe is very simple, but effective. On arrival to Italy Martina gave me some Florence fennels, I had some raw in a salad, and then I cooked the rest very slowly with a little vegetable stock and some butter. At the end I added some Parmesan cheese. I used them for pasta, and they tasted great.

My original recipe for these fennels is here (with a better photo!)
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Comments

  1. ClaudMarch 13, 2010 at 10:26 AM

    Sai cosa mi piace insieme al finocchio? Mandorle. pesto di finocchio e mandorle.

    ReplyDelete
  2. DailyChefMarch 13, 2010 at 12:01 PM

    I think the picture still looks delicious!

    ReplyDelete
  3. AlessandraMarch 13, 2010 at 10:14 PM

    Thank you Chef ;-)

    Claud, devo provare!! Questo non e' vegan per niente, ma il formaggio e' il mio cibo preferito, devo solo stare attenta a non mangiarne troppo...molto attenta!!! hehehehe

    ps, grazie per FB

    ReplyDelete

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