Spaghetti con Acciughe e Finocchio from 4 Grosvenor Square by Danilo Cortellini
A Sicilian inspired pasta dish full of character and flavour. I personally love the balance between the mild sulphur note of wild fennel and the savouriness of anchovies. Combined together with zes...
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Cooking tools:
- Blender
- Fine-mesh sieve
- Baking dish
- Stove
- Chef's knife
- Cutting board
- Skillet
- Pot
- Colander
- Wooden spoon
Ingredients
- 50 g onion, chopped
- 1 small bunch wild fennel (or dill)
- Salt
- pepper
- 1 orange, zest
- 320 g Gragnano spaghetti Caccese
- 100 ml prosecco DOC
- 1 clove garlic, chopped
- 20 g unsalted butter
- 50 g anchovies
- 2 tbsp extra virgin olive oil
- 1 bulb fennel, finely chopped
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