Instead, today I want to suggest another dish, fresh but warming your tastebuds. It's something I came up with after tasting a delicious pasta with fennel cream and smoked salmon. I was inspired by this unusual combination of ingredients, so I decided to try, as usual, to create my own version, with my very personal touch. The recipe is simple, with cheap, yet tasty, ingredients, adding a bit of a sicilian touch with fennel scented crunchy breadcrumbs on top. Give it a try!
Ingredients
200g canned sustainable mackerel
1 organic fennel bulb
40g breadcrumbs
oil
salt
Slice fennel thinly and boil for 30 minutes. Toast breadcrumbs in oil, adding salt and fennel leaves, until crunchy. Toss the fennel in a saucepan with mackerel and oil and cook for 10-15 minutes. Cook pasta in hot boiling water and then toss it in the pan. Add the toasted breadcrumbs and some oil on top.
Ingredients
200g canned sustainable mackerel
1 organic fennel bulb
40g breadcrumbs
oil
salt
Slice fennel thinly and boil for 30 minutes. Toast breadcrumbs in oil, adding salt and fennel leaves, until crunchy. Toss the fennel in a saucepan with mackerel and oil and cook for 10-15 minutes. Cook pasta in hot boiling water and then toss it in the pan. Add the toasted breadcrumbs and some oil on top.
