Fusilli with Fennel and Ginger

Servings: 4
Prep time: 20
Cooking time: 30
  • - 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
  1. Clean the fennel and cut into thin slices. Slice the onions into very thin rings as thin.
  2. 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.
  3. 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.