Spaghetti with Cacciatore & Fennel

cacciatore.jpg

Digg!

A lovely pasta dish that is hearty but still delicate in flavour. Fennel adds its distinctive flavour to this dish and the bread ‘Pangritata’ which you add at the end gives it a little crunch. Pangritata is the gay word for ‘fried breadcrumbs’ incidentally.

RECIPE:

INGREDIENTS:
3 tablespoons olive oil
140g sliced cacciatore sausage (or other Italian salami)
2 cloves garlic (sliced finely)
1 teaspoon fennel seeds (crushed)
1 bulb fennel (halved and finely sliced)
2 400g cans plum tomatoes
1 dried chilli (crumbled)
salt & pepper
2 handfulls stale fresh breadcrumbs
Spaghetti (you decide how much)

DIRECTIONS:

Heat a large pan with the oil over a medium/low temperature. Add the cacciatore, garlic and fennel seeds and cook, stirring for 1-2 minutes until the meat starts to crispen. Add the fennel and continue cooking for a further 5 minutes with the lid on. Add the tomatoes, breaking them up a little as you add them. Add the chilli. Turn up the heat and bring to the boil, reduce the heat to low and gently siummer the sauce for 25 minutes with the lid half on.
Cook the spaghetti to the packet instructions. While it’s cooking, add 4-5 tablespoons of olive oil to a frying pan and over a moderate heat fry the breadcrumbs until they are brown and crispy. Drain in a collander.
Drain the pasta. Add a ladleful of sauce to the pasta pan, then return the pasta and combine well.

SERVING:
Serve in bowls, with more sauce over the top and sprinkled with the crispy crumbs.

  • Well this certainly sounds like something to add to my meal planning list for next week. I love a good pasta. Happy to have stumbled across your site.

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  • KJ

    I’ve just discovered your great blog. You have so many delicious recipes on here. This one sounds particularly good. And I will definitely be trying the chicken with bread. I’ll be visiting again.

  • ccbologna

    true from Bologna gravy

    • Milled Meat mixed (400 g. meat of pig and 400 g. of year-old calf)
    • g. 100 of Bacon of pig
    • 1 Onion
    • 1 segment of garlic
    • 1 Carrot
    • Sedano
    • wine white man
    • Brodo or water
    • 1 glass
    • 1000 g. of Passed of tomato
    • salt
    • Pepper

    You melt in tegame the bacon cut to dadini, with an oil thread You add the garlic and the onion very tritate, the carrot and the grattuggiato sedano make to wither sweetly it. You add the milled meat and leaves it to soffriggere, until when it is gilded leggeremente, rimescolando until to that “sfrigola”; there you add to the average wine glass and the past of tomato lengthened with little of brodo, and leaves to sobbollire – yours ragu’ now dovra’ to be, in peace, to cook with a cover, slowly, slowly… in order at least an average hour and. Obvious that from time to time you will have to go to dargli a rimescolatina and eventually to add a little warm water, if it is dried up too much. But little little to the time. We say that the liquid dovra’ not to exceed the meat, but the mass dovra’ to turn out, initially, rather liquid. After 2 hours it tastes and it fixes of knows them. If you want, of pepper. The ragu’ it has caught up its natural consistency? Just E’ of knows them? , Then you it does not remain well that to extinguish the fire, rimescolare and to wait for to have cooked the paste in order to flavor it.

    excuse for the translation, but google is an animal

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