Penne with Frittedda

Pasta with Frittedda is a regional southern Italian dish that delivers a beautiful, intense and unique aromatic flavour. Wild fennel is the key ingredient along with broad beans, peas, artichoke hearts or just a choice of them. For me this is one of those dishes that I wasn’t really interested in when it was available. Now that it’s not readily available, as wild fennel cannot be easily found, I am unable to have it as often as I’d like and I do miss it.

penne with frittedda INGREDIENTS
  • fresh broad beans
  • peas
  • wild fennel
  • white onion
  • fresh chilli pepper
  • penne or any medium size pasta
  • extra virgin olive oil
  • parmesan cheese
  • black pepper
  • sea salt

METHOD Gently fry in extra virgin olive oil some chopped onion, green broad beans split in half, chopped chilli peppers and 2 pinches of chopped wild fennel.

When the onion is soft, add a bit of water, a pinch of salt and some freshly ground black pepper and cover with a lid. Turn the heat to the lowest and cook for 15 minutes and the add the baby peas and cook for another 10-15 minutes. If necessary add some water.

Cook some pasta al dente, drain it and add it to the pan with the mixture. Toss it for 1 minutes and serve with freshly grated parmesan cheese, black pepper and a sprinkle of extra virgin olive oil.

I am not a professional chef, but just an ordinary guy who loves international food, trying new flavours and cooking when I am in the right mood. I don’t usually follow recipes, unless they are too complicated and need to be read. I love using whatever ingredients are available at home and make my meals from scratch.

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