Sicilian Pasta is a typical first course of Sicilian cuisine. It is pasta dressed with fennel, onion, orange zest and almond flakes, all enriched by extra-virgin olive oil. It is a simple dish but full of Mediterranean flavors.
Trim the fennel, wash it and slice it very thinly
Set aside the green fronds after chopping them
Place the almonds in a small pan, toast them and set aside
Thinly slice the onion and sweat it in 3 tablespoons of oil over low heat in a non-stick pan
Add the fennel to the sauté and let it cook for a few minutes
Salt and continue cooking for about ten minutes with the pan covered
Blanch the orange peel after washing it and cutting it into thin strips
Drain it and dry it
Drain the pasta al dente after cooking it in plenty of salted water
Transfer it to the fennel pan, raise the heat and toss
Scent with the orange peel
Remove from the heat, add the almonds, a grind of pepper and serve immediately
Pan
Cutting board
Knife
Italia, Sicilia
| Energy (kcal) | 133.3 |
| Carbohydrates (g) | 19.28 |
| of which Sugars (g) | 2.62 |
| Fat (g) | 3.64 |
| of which Saturates (g) | 0.37 |
| Protein (g) | 5.13 |
| Fiber (g) | 3.9 |
| Sale (g) | 0.01 |
