Description
INGREDIENTS: Wild fennel (Foeniculum vulgare, M.) seeds
NET WEIGHT: 30g
Produced in Italy with 100% Italian raw materials.
Free from artificial colours and preservatives.
DESCRIPTION: Dried fennel seeds. Wild fennel is a great plant to use in the kitchen both for its beneficial properties and dfor the aroma that it lends to dishes. The seeds are particularly suitable for perfuming dishes from pasta to white meat, such as chicken breasts. Very tasty mixed with other, typically spring-time, herbs and with dishes based around eggs. READY TO USE.
METHOD OF USE: Sprinkle a small amount of dried fennel onto meat, fish, starter dishes or eggs.
STORAGE CONDITIONS: Store in a cool, dry place, away from the light.
ALLERGENS: May contain traces of celery.
WHY CHOOSE ERBE AROMATICHE DEIDRATATE FENNEL : Our aromatic herbs are grown in the open, receiving all of the nutrients from the ground and the sun necessary to grow luxuriously and to acquire an unmistakable perfume and aroma. They are constantly monitored and controlled by our experts and cultivated in an ORGANIC, CLEAN and GENUINE manner. All of our aromatic herbs are collected at their precise balsamic period, then dehydrated, keeping all of their organoleptic properties unchanged and concentrating them to be released during cooking. Our wild fennel does not lose its true characteristic aroma through dehydration, on the contrary, once dehydrated its aroma becomes even more intense, and for this reason it is ideal for use all year round, maintaining the perfume and taste of freshly picked fennel.
RECOMMENDED RECIPE: PENNE PASTA WITH TOMATOES, ANCHOVIES AND FENNEL
Number of portions: 4 people / Preparation time: 20 mins / Difficulty: 2
Ingredients:
- Penne pasta
- Garlic cloves
- Anchovies in oil
- Salt to taste
- Pepper to taste
- Ripe and firm tomatoes
- Wild fennel
- Breadcrumbs
- Small onion
Preparation: Scald the tomatoes for around one minute in boiling water, peel off their skins and remove the seeds and roughly cut them. In a pan, lightly fry the finely chopped onion and the lightly squashed garlic clove/s with 4 spoonfuls of oil. Add the chopped anchovies and break them up, mixing with a wooden spoon. Add the tomatoes, season with salt and pepper and cook for 10 minutes so that the sauce reduces slightly. After 5 minutes of cooking, add the dried fennel. In the meantime, in an unseasoned and unoiled pan, brown off the breadcrumbs, turning them often with a wooden spoon and then empty onto a dish. Tip the remaining oil into the pan, put the pan back on the heat and put the bread back in the pan. Toast and season the bread, constantly mixing with a wooden spoon. Bring water to the boil and cook the pasta. Cook the penne al dente, flavour with the fennel salsa and sprinkle with the toasted breadcrumbs.
