Wild orecchiette
Recipe first for 4 people based on Fennel - cooking method pan.
Preparation:
Preparation: In a non-stick pan, heat the oil and brown the shallots, which you have previously cleaned and rinsed carefully. Immediately after, add the chopped fennel and let it dry gently. After that, add the raisins (softened and drained), the pine nuts and sprinkle everything with the white wine by increasing the heat for about 5 minutes. Stir occasionally and in the meantime blanch the orecchiette in boiling salted water, to which you will have added the curry. Drain them al dente and pour them into the pan adding the grated hard ricotta. Quickly sauté them, add pepper and serve immediately hot.
Ingredients:
Ingredients: 400 G Orecchiette Pasta - 3 Sprigs Wild Fennel - 2 Shallots - 50 G Sultana Raisins - 50 G Pine Nuts - 1 Glass White Wine - 50 G Hard Ricotta - Extra-virgin Olive Oil - 1 Spoon Curry - Salt - Pepper
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