Name: Spaghetti con Acciughe e Finocchio (Spaghetti with Anchovies and Fennel)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Serves: 4
Cuisine: Italian
Ingredients: 20 g unsalted butter; 50 g onion, chopped; 320 g Gragnano spaghetti Caccese; Salt and pepper, to taste; 1 clove garlic, chopped; 2 tbsp extra virgin olive oil; 1 bulb fennel, finely chopped; 1 small bunch wild fennel (or dill); 50 g anchovies; 100 ml prosecco DOC; 1 orange, zest

Preparation info

Serves:
4

Difficulty
Medium
Ready in
1 hr

Appears in

4 Grosvenor Square

By Danilo Cortellini

Published 2016

About

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 zesty orange, this makes for a lively plate of spaghetti.

Ingredients

50 g onion, chopped
2 tbsp extra virgin olive oil
1 bulb</

Method

Sweat the onion in a large casserole dish with a drizzle of oil and a pinch of salt. Once golden add the finely chopped fennel and keep cooking on a low heat for about 8 minutes until the fennel becomes soft. Blend well, pass through a fine sieve and season to taste. Keep the fennel purée aside.

Drain the anchovy fillets and cut them into strips.

In a large pan fry the garlic wi