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.INGREDIENTS
- fresh broad beans
- 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.