Tuesday, January 31, 2017

Pasta con crema di finocchi - Pasta with Fennel Cream

The Florence Fennel seeds from NewWorld Supermarket's Little Gardener have grown into big long fennels, not the round fat fennels unfortunately. So I decided to pick them before they became too tall and create something with them. I washed them, removed the leaves and cooked them with a tbs of butter and a little light vegetable stock until they were tender, and then I added another tbs of butter I blended them into a cream which I used to dress pasta with. It was delicious! I have a couple more fennels in the garden and this will be their destiny too! 

PS: The leaves are just for decoration

Photos and Recipes by Alessandra Zecchini ©


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