Servings:
4
Prep time:
20
Cooking time:
30
INGREDIENTS
- - 320 g fusilli
- - 1,50 kg of fennel
- - 300 g red onions
- - 30 g of grated fresh ginger
- - 1 tablespoon chopped parsley
- - 50 g of parmesan cheese
- - Extra virgin olive oil
- - salt
INSTRUCTIONS
- Clean the fennel and cut into thin slices. Slice the onions into very thin rings as thin.
- Pour plenty of oil on the bottom of a pan type concave wok, if you have it, or a normal pan. Fry the fennel first and then the onion rings a bit 'at a time, making them float in the oil. Pull them out with a slotted spoon when they are golden, without too much strain, and put them in a bowl. At the end add salt, mix and add ginger, peeled and sliced very thin.
- Throw the frying oil and put the vegetables in the pan without heat.
Boil the pasta, drain and let them cook in a pan, add the cheese and soften with a few tablespoons of the cooking water.
