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Ingredient
Fennel Pasta
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Chef :
cookpad.japanFennel Pasta
I made some genovese-like fennel paste, and I was surprised at how good it was. I couldn't get domestic pine nuts, so I substituted with walnuts. Walnuts give this a good taste, too.
Ingredient
Food ration :
1 serving
10 grams
Fennel (or dill)
1 tbsp
Parmesan cheese
2
Walnuts
1 clove
Garlic (optional)
4 tbsp
Extra virgin olive oil
Cooking instructions
* Step 1
If you have a blender or food processor, put all of the ingredients into it (just one anchovy) and blend.
* Step 2
Cut the power and taste with a spoon. If the flavor is too weak, add another anchovy and mix again.
* Step 3
If you don't have a blender, grate the garlic, finely mince the fennel and anchovies, crush the walnuts, mix everything together, and it's complete.
* Step 4
Toss boiled pasta with the paste, adding a little at a time to achieve just the right amount of saltiness. If the taste is right, but the pasta is clumpy, mix in a bit of extra virgin olive oil (not listed) to make it silky.
* Step 5
If storing the paste, put it in a jar sterilized by boiling. Pour in a small amount of olive oil (not listed) and close the lid.
* Step 6
Store it in the refrigerator, and consume as quickly as possible.
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