Sicilian Pasta is a typical first course of Sicilian cuisine. It is pasta seasoned with fennel, onion, orange peel, and almond flakes, all enriched with extra virgin olive oil. It is a simple dish but rich in Mediterranean flavors.
Clean the fennel, wash them and slice them very thinly
Set aside the green "fronds" after chopping them
Place the almonds in a small pan, toast them and set them aside
Finely slice the onion and let it soften in 3 tablespoons of oil over low heat in a non-stick pan
Add the fennel to the sauté and let them flavor 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 and dry it
Drain the pasta al dente after cooking it in plenty of salted water
Pour it into the fennel pan, raise the heat and stir
Scent with the orange peel
Remove from 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 |
