Servings:
4
INGREDIENTS
- - 320 g of corn 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
INSTRUCTIONS
- Clean the fennel and cut into thin slices.
- Slice the onions into very thin rings.
- Pour plenty of oil on the bottom of a concave pan wok type, 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.
- Throw the frying oil and put the vegetables in the pan without fire.
- Boil the pasta, drain and let them cook in a pan, add the cheese and soften with a few tablespoons of the cooking water.
